more of the neighbor’s eggplant booty

Made some baba ghanoush with it- pierced eggplants with a fork or knife a few times, roasted them whole in a 400-425 oven till they collapsed, about 45 minutes. Put in a few cloves of garlic wrapped in a foil package, along for the ride for about 25 of those minutes to roast them a bit.  When eggplant was done, I sliced and scooped out flesh, placed in a colander to drain water for awhile ( the fluid can make it taste bitter). Pureed with stick blender with juice of a lemon, a few tablespoons of tahini, dash of cumin, salt pepper and some parsley.

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