This is my regular summer eggplant side dish and Jason loves it very much. I always make it kind of whimsically with my own way, so we call it Baba Ganou-ish. Here's the basic recipe.
Baba Ganou-ish
Ingredients
4 medium-size Japanese eggplant
1-2 cloves garlic
1 tablespoon tahini paste
1/2 tablespoon ground roasted white sesame seeds
1 tablespoon olive oil
1/4 teaspoon cumin
some minced fresh oregano and cilantro
salt and pepper
some more olive oil
Procedure
1. Over the stove-top fish grill, grill the eggplant and garlic until the outside is charred and inside is very soft.
2. Carefully peel the skin of both eggplant and garlic. Puree in a bowl with a bar mixer.
3. Add the next 5 ingredients and mix together with a spatula.
4. Season with some salt and pepper.
5. Transfer to a shallow plate and drizzle some more olive oil.
