baba ganoush

I made baba ganoush with the 10 eggplants Ming harvested the other day.  We washed them, sliced them, and sauteed them in olive oil until they were cooked.  They were the Asian kind of eggplants, long and skinny.

Then in a blender we put two cloves of garlic, some olive oil, salt, pepper, smoked paprika, and cayenne.  Tahini.  Blended it.  Then we added the eggplant bit by bit, stirring and blending again and again.

"Oh, I forgot the lemon," I said.  We put in the juice of half a lemon.

It turned out pretty good, but we didn't have pita bread.  Ming thought of crackers, so we had it with Trader Joe's everything crackers.  So tasty!