Gary Ganoush

1. 1

   Preheat the oven to 400 degrees.

2. 2

   You should use a whole eggplant, roughly one pound in weight.

3. 3

   Cut several slits into the eggplant with a knife.

4. 4

   Put it in a 8x8 baking dish and roast it for 60 minutes, or until the skin has browned and it begins to flatten on itself.

5. 5

   Remove it from the oven, and let cool for a few minutes.

6. 6

   Scoop the meat out of the eggplant, and put it in a colander.

7. 7

   Make sure there is no skin in the colander; it will add a bitter flavor.

8. 8

   Squeeze all the excess moisture out of the eggplant meat.

9. 9

   Put it in a food processor with the rest of the ingredients.

10. 10

    Blend until smooth.

* Per serving · 4 servings · Values may vary.