After spending years sampling food throughout the Middle East, I am suffering mild withdrawals back in the United States, so I've been experimenting with recreating those flavors in my own tiny kitchen. My organic, vegan baba ghanoush was a particularly big hit - even with my sister's family, which isn't so crazy about eggplant. And it is unbelievably easy to make. All you need are a few firm organic aubergines/eggplants (I used graffiti eggplants from Spain since that is what my market had available, but I recommend using local produce instead if you can), a toaster oven, an immersion blender, some Tahini, a few key middle eastern spices and you're well on your way to making a delicious, smokey dip that everyone will love.
