H O N E S T T O G O O D N E S S • 142 ( V, G F, N F, L S) BABA GANOUSH Eggplant is not something I buy all the time; however, it is one of those things I crave. Every now and then I just need to have eggplant Parmesan or baba ganoush. I love making a big batch of this smoky, luscious Mediterranean dip around the holidays when company is abundant. This recipe does make a large batch, so feel free to half the recipe. Eggplants come in different shapes and sizes, so use whatever is on hand. I like the baby ones, since they roast faster. I also find smaller eggplants release less water when cooked. M A K E S 3 cups ( 750 mL) P R E P T I M E 5 minutes CO O K T I M E 30 – 60 minutes S P EC I A L EQ U I PM E N T N E E D E D food processor 2 lb (700 g) eggplant (the smaller ones roast faster) 2 Tbsp (30 mL) tahini ½–1 clove garlic, puréed 3–4 Tbsp (45–60 mL) fresh lemon juice (or to taste) 2 Tbsp (30 mL) extra virgin olive oil Salt to taste 1 tsp (5 mL) smoked paprika (optional) 1. Preheat oven to broil, or medium-high if using a bar- becue (or grill). 2. Prick eggplant all over with a fork to allow liquid and steam to escape. Place on a foil-lined baking sheet if broiling, or place directly on the grill for barbecuing. Eggplant will take about 30 minutes, depending on size, until tender with a charred skin. You want to be able to pierce the flesh easily with a fork. 3. Once cooked, transfer eggplant into a colander fit over a bowl; drain and cool completely before remov- ing the skin. 4. Scrape all flesh from the eggplant, discard any liquid that has drained and transfer to a food processor along with the remaining ingredients. I suggest start- ing with half of a clove of garlic and 3 Tbsp (45 mL) lemon juice; add more if needed after tasting. 5. Purée to desired consistency—I like mine a little chunky. B A B A G A N O U S H T I P • Larger eggplants will release more water than smaller ones, so make sure to let them drain in a colander to avoid a watery baba ganoush.