First of all, yes, that’s totally the same picture from the last post.  Also, it’s the only picture I’m including on this post.  Why?  Well, this dip is a lot of things — easy, healthy, delicious… but attractive, it is not.  It’s what’s in that tall, square tupperware container at the top of that picture.  Ew, right?  Well, not really.  It’s quite tasty.  Just kind of ugly.

Plus, if you get a CSA box like I do, you’re probably up to your ears in eggplant these days.  Well, here’s how to use up two of them.  You’re welcome.

Baba Ghanouj-Style Eggplant Dip

• 2 medium eggplant, cut into 1″ chunks
• 2 red bell peppers, stem and seeds removed, cut in 1″ chunks
• 1 red onion, halved, then quartered
• 3 garlic cloves, whole, peeled
• olive oil
• s & p
• 1/2 tsp cayenne pepper
• juice of 1-2 lemons
• 2-3 tbsp tahini (I like tahini a lot, so I usually add about 3 tbsp)
• handful of fresh parsley

1. Preheat oven to 400°.
2. Toss chopped eggplant, bell peppers, onion, and garlic in olive oil, cayenne, salt & pepper.  Place in a single layer on a baking sheet, then bake for 45 minutes.
3. Once roasted veggies have cooled a bit, place them into a food processor along with lemon juice, tahini, and parsley.  Pulse to blend to your desired consistency.

Spread this business on a pita or wrap and eat it with falafel!  Yum.