Baba Ganoush

http://bitebymichelle.com/2012/08/13/whale-bone-turkey/
Baba Ganoush

4 small eggplants
1/4 cup tahini (roasted sesame paste)
1/2 teaspoon coarse sea salt
3 tablespoons freshly squeezed lemon juice
2 cloves garlic, peeled and smashed
1/8 teaspoon chile powder
1 tablespoon olive oil
2 tablespoons flat-leaf parsley leaves, chopped
1 tablespoon cilantro leaves, chopped

Preheat the bar-b-cue to 375*F

Prick each eggplant a few times, then char the outside of the eggplants by placing them on the grill, turn until the eggplants are uniformly charred on the outside

Reduce grill flame and continue cooking eggplant an extra 20 to 30 minutes, until they’re completely soft

Remove from grill and let cool

Split the eggplant and scrape out the pulp. Puree the pulp in a food processor with the other ingredients until smooth

Chill for a few hours before serving

Serve with crackers or bread