Babaganoosh

Ingredients:

• 2 large eggplants
• Olive oil, to taste
• Salt
• 1 large garlic clove, crushed
• Lemon juice, to taste

Directions:

• Cut eggplants in half lengthwise. Pierce skin with a fork in several places
• Place face down on a pan under the broiler for about 30 minutes or until completely soft inside (use a dull knife to check)
• Remove from oven and let cool a little
• With a spoon scoop out the flesh of the eggplant, place in bowl, sprinkle with salt.
• The salt will bring out water from the flesh, drain this water and sprinkle with more salt, repeat 3 times
• Place flesh in food processor with other ingredients, process until smooth.

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