Here's another useful eggplant recipe to have in your arsenal (or, less militantly, your repertoire). This is a good one, too, if you belong to the ranks of the eggplant-uncertain; Baba Ghanouj (or Gannouj, or Ghanoush, or any one of half a dozen ways I've seen it spelled) does a great job of showcasing roasted eggplant's creamy texture. Serve as a dip with a variety of raw veggies and toasted pita, or spread on sandwiches, or drizzle with olive oil and eat with a spoon -- we don't judge!
from Bon Appetit via epicurious.com
yield: about 1 3/4 cups
2 1-pound eggplants, halved lengthwise
1/4 cup olive oil
1/4 cup tahini (sesame seed paste)
3 tablespoons fresh lemon juice
1 garlic clove, chopped
Preheat oven to 375°F. Generously oil rimmed baking sheet. Place eggplant halves, cut side down, on sheet. Roast until eggplant is very soft, about 45 minutes. Cool slightly. Using spoon, scoop out pulp from eggplant into strainer set over bowl. Let stand 30 minutes, allowing excess liquid to drain from eggplant.
Transfer eggplant pulp to processor. Add 1/4 cup oil, tahini, lemon juice, and garlic; process until almost smooth. Season to taste with salt and pepper. Transfer to small bowl. Can be made 1 day ahead. Cover and chill. Bring to room temperature before serving.