Baba Ghanouj

Got this recipe from a friend several years ago.

• 3 lbs firm eggplant (I used three)
• 2 medium yellow onions
• 1/2 head garlic
• 1 tbsp olive oil
• 1/2 tsp salt
• 1 1/2 tbsp tahini or ground sesame seeds
• 3 tbsp lemon juice
• pinch of cayenne
• cilantro for garnish

Prick eggplants with fork and roast on baking sheet at 400 degrees until charred and collapsed–at least an hour. Chop onions and mince garlic. Heat oil in pan and cook onion and garlic with salt, stirring often, until a deep golden grown–at least 45 minutes. Flavor of the dish depends on this slow caramelizing of onion and garlic. Cool eggplant, then split length-wise and scoop out flesh, first discarding any pockets of dark seeds. Stir onion and garlic into eggplant, along with tahini, lemon juice and cayenne. Now either chop everything finely or process in a food processor to desired texture. Let sit 1-2 hours (or refrigerate for longer), then taste and add salt or lemon juice as needed. Serve in a shallow bowl with cilantro leaves, and pass toasted pita or crackers to dip into it.