Turn oven on to broil, with a rack positioned near the top of the oven.

Peel and slice into ¼ to ½ inch rounds:

• 1 large eggplant

Sprinkle liberally with salt and let stand for 10 minutes. This will help remove any bitterness from the eggplant. Then rinse and pat dry. Arrange eggplant slices in a single layer on a baking sheet.

Place baking sheet into the oven, and broil for 5 to 10 minutes. Turn slices over and broil for an additional 5 to 10 minutes. Eggplant slices should be starting to brown.

Place roasted eggplant in a food processor. Add the following ingredients:

• 1 large clove garlic, crushed
• 3 Tbsp. lemon juice
• 2 Tbsp. sesame tahini
• ½ tsp. salt

Process until creamy.

Serve as a dip for crackers, pita chips, or vegetables or spread in a pita.

Baba ganoush will keep covered in the fridge for several days, but is best served immediately after it is made.