Babaganoush

Dactyl always laughs whenever I mention babaganoush, and then asks me what the hell it is, anyway. Well, here's what it is.

1 eggplant
1 lemon
some plain yogurt
olive oil
salt + pepper
1 clove garlic

Cut the eggplant in half. Drizzle with olive oil on an oiled cookie sheet. Roast the eggplant cut side up in the oven at 425 until it starts to wilt and the cut side starts to brown... start checking after 20 mins or so. Let cool.

Throw the garlic, about a tablespoon of olive oil, juice of half the lemon, 3 tablespoons of yogurt, about a tablespoon of salt and a few grinds of black pepper into a food processor. Remove the eggplant from its skin. It's easiest to do this with your fingers, although it'll make you feel very primal, as the cooled cooked eggplant is kind of slimy and primordial. Put that in the food processor and grind it all up. Add more olive oil or yogurt to change the texture.

This is tasty with warm pita bread.

Picky Husband Substitutions: I tried to peel off as many eggplant seeds as I could, not realizing that I was, yanno, putting it in the food processor and it wouldn't really matter.

The Verdict: 2 bites, and that was it. Oh well.