Autumn offers us the last eggplants of the year.
Try this toasty way to prepare them.

 

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Serves 8-10 as a side dish.

Even those who don't like eggplant like baba g'noush.

It is simple to make if you have a stick blender.

Turn your oven on to the highest setting, at least 450 F.

 

Put 2 big eggplants (at least 3 pounds) on a lipped baking pan (I use a cookie sheet) and bake until collapsed, about 20-30 minutes. Traditionally, eggplant for this dish is roasted over an open fire and has a slightly charred flavor, so don't be afraid to let the outer skin burn a bit.

 

Carefully peel the hot eggplants. Put the eggplant flesh and any liquid in a baking dish, or any container that is not too deep. Using a stick or plunge blender, blend until it is an even consistency.

 

Blend in:

* 1 one cup tahini

 

* 1-2 tablespoon/s of astragalus powder

 

* ½ cup organic lemon juice (bottled is fine)

 

* 1 teaspoon granulated garlic (or garlic powder)

 

* Salt to taste (start with ½ teaspoonful)

 

After everything is incorporated, taste it. Add more salt, or lemon, or garlic, as desired.

 

Refrigerate. Serve cold with whole wheat flat bread, pita, or AkMak crackers.

 

Thanks to Sally Pasley for the original recipe I adapted.