This is one of what will be a number of follow ups to the graduation party recipes.  Baba Ganoush is one of those dishes that I love but I am learning it is just not a crowd favorite.  I love the texture created by the mashed eggplants and the strong flavor of the garlic.  When they are mixed together, I could just keep eating, and eating and eating.  I seem to be alone on this one.  Who out there likes Baba ganoush?

Ingredients (adapted from Food.com):

4 medium eggplants

3/4 cup tahini, plus more as needed

1 whole bulb of garlic

1/4 cup fresh lemon juice, plus more as needed
1 tsp ground cumin
salt, to taste
4 tablespoon extra virgin olive oil
1 tablespoon chopped fresh flat-leaf parsley, for garnish

Directions:
Wash and cut the eggplants lengthwise.  Pierce the skin of the eggplants a number of times with a fork.  Place in a baking dish and cover with water 1/2 way up the side of the eggplant.  Bake in a 375 degree oven for an hour.  At the same time, take a bulb of garlic, wrap in tinfoil and put it in the same oven as the eggplants.   Let the eggplant cool.  Once cooled, take a spoon and spoon out the flesh and put in a bowl.  Mash the eggplants with a masher.  Once mashed, squeeze the garlic into the eggplant mash.  Finish by adding in the rest of the ingredients.  Taste the result and add what ever you feel is needed.  I added a little more olive oil and lemon juice to get the consistency and flavor.  Sprinkle with the parsley.  Enjoy!