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Baba Ghanooj - the easy way.

1 large eggplant
4 garlic cloves, chopped
8 tablespoons of tahnini
lemon juice
hot paprika

Place the eggplant directly over the flame on the gas ring of a stove, hot coals of a barbeque, or under the broiler. Turn with tongs until the eggplant is deflated-looking and the skin is evenly charred.

Put the charred eggplant in a bowl and cover tightly, leaving it to cool for about an hour.

In a bowl, peel and discard the charred skin, reserving the juices. Chop the flesh, then put in a food processor and puree, adding the reserved juices, until smooth. Stir in the garlic and the tahini, then add the lemon juice.

If it's a little too thick, thin it out with a up to 2 tablespoos of water - added a little at a time until you have the desired consistency. Top with a good sprinkle of hot paprika, and maybe a make a little dimple in the top for some olive oil.

cathouse_mary

Roasted eggplant and red bell pepper soup

3/4-pound eggplant, halved
1 large red bell pepper, halved and seeded
2 tablespoons olive oil (preferably extra-virgin) plus additional for
coating the vegetables
4 large garlic cloves, minced
3 tablespoons fresh lemon juice
1 tablespoon tabasco or other hot sauce
1 quart chicken broth

Preheat oven to 400°F.

Coat eggplant and bell peppers lightly with oil and arrange with cut sides down in a jelly-roll pan. Roast 30 to 40 minutes, or until eggplant is very soft and the bell pepper halves are blistered. Transfer peppers to a tightly-covered bowl and let steam until cool enough to handle.

Scoop eggplant from skin into blender, peel peppers and chop, adding to blender with the olive oil, garlic, lemon juice, pepper sauce and half of the chicken broth. Using highest speed, liquify the ingredients.

Transfer mixture to a heavy saucepan, add the rest of the chicken broth and simmer for about 20 minutes.