Come On Up To The House

Baba ganoush

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2 long eggplants or 1 large eggplant
1 lemon, cut in half
2/3 cup tahini
Salt & Pepper

Peel the eggplant and dice into small pieces. Put into a sauce pan with a little water and squeeze half a lemon over them with a pinch of salt. Bring to a simmer and cook until softened. Drain the water from the sauce pan and transfer the eggplants into a blender. Squeeze the other half of the lemon (make sure to discard the seeds) and the tahini. Purée. Taste and add salt and pepper, a small bit at a time as it can become over salted quickly.

Serve with pita and fresh vegetables.

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