After picking a fresh eggplant from the
garden, I'd already tried grilling one, so I thought I'd make babaganoush - I
love babaganoush and always order it at Middle Eastern restaurants. It's a very similar process to making hummus, but it has the great tang of eggplant. It definitely helps to have a fresh eggplant, so give all the eggplants at the grocery a little squeeze and be sure to pick the firmest, smaller eggplants are usually firmer, sweeter, less bitter...
I grilled the eggplant cut in half and cut hash marks on the skin side which helped it grill evenly and helped dry it out (you don't want watery babaganoush). It's really tasty and has a wonderful, smooth consistency. Serve with warm or toasted pita.
Ingredients:
1 medium eggplant
1 glove garlic
juice of 1/2 a lemon
