BABA GANOUSH, THE QUINTESSENTIAL APPETIZER OF THE MEDITERRANEAN AND THE MIDDLE EAST

INGREDIENTS:  Serves 6 - 8
•    1 large head garlic, roasted** SEE COOK'S NOTES
•    3 large eggplants,  whole with skin on
•    1 meduim Vidalia, red or other sweet onion,  chopped
•    1/2 cup fresh Italian parsley,  chopped
•    1 tablespoon fresh basil,  chopped
•    2 tablespoons olive oil
•    1/4 teaspoon Tabasco Sauce, optional
•    Salt and pepper,  to taste
•    3- 6 tablespoons Tahini,  (sesame seed paste) OPTIONAL

PREPARATION:
1.   On a gas or preferably charcoal barbecue,  roast the whole eggplant evenly on all sides until the skin
      is charred or the eggplant is soft. 
2.   Set aside and let cool.  
3.   Peel off charred skin,or scoop out the soft insides of the eggplant and place in a large bowl.
4.   Add Garlic,  olive oil,  onion,  parsley,  basil,  Tahini if you are using it,Tabasco® Sauce,  salt and
      pepper to taste.  The dip can be as smooth or lumpy as you like it,  If you want it smooth,  then
      process it until the ingredients are paste like.
5.   Serve as a   canape',  or serve with Pita crisp triangles,  Armenian cracker bread,   as a vegetable dip,
      or as a  vegetable side dish.  Can be served hot or cold.

ROASTED GARLIC:** 
Peel outer skin layer from head of fresh garlic,  leaving cloves and head intact.

Place head of garlic on a double thickness of foil;  top with 1 teaspoon butter and a sprig of fresh
rosemary or oregano or 1/4 teaspoon dried.  Fold up and seal.  Bake in a 400º degree over for 55-60
minutes.  Let cool to the touch.

Squeeze the now softened cloves from skins and set aside.  Discard skins.                    

COOKS NOTE** 
To get assistance on roasting fruits and vegetables,  go here: Roasting Fruits & Vegetables