Last year I grew the Ichiban Eggplant and discovered a velvety, creamy, vanilla flavor when I roasted the fruit. This year, I put in another and we’re reaping the benefits tonight. So this:

Became this:

Which I cooked at 400 degrees F until nicely roasted. Then BabyDaddy scraped out the flesh (while I heated the pita. I’m a poet and I didn’t know it!)

Then I mixed the flesh in the blender with:

lemon juice

1 garlic clove

salt

olive oil

cumin

smoked paprika (optional but AWESOME)

tahini

And you have Baba Ganoush.