.: evil jungle prince :.

Babaganoush, or Middle Eastern eggplant puree, is another one of those classic dishes that figures prominently in my culinary regimen. While making the last batch, I figured I might as well photograph the process. It's really quite a simple dish, but over the years I've picked up tips here and there on getting the consistency and taste right that I felt might be useful to pass on.

1. The first step is to cut the eggplant in two and drizzle the entire surface with very good olive oil. (In my opinionated book, Greek olive oil is the only good olive oil. This can now be purchased from your local Trader Joe's, if you live in the U.S.) Place both pieces into the oven face-up at about 425F until the surface becomes a golden color. The idea here is to give the eggplant a smokey taste and to soften the interior at the same time.

2. Here's where technique comes in useful. I like to facilitate this step by placing the eggplant into a strainer, in the sink. With a spoon, spoon out the eggplant from its skin. This should happen very easily. Discard the skins.

3. Next, press the flesh of the eggplant softly to remove excess fluid. The purpose of this step is remove unnecessary liquids released during the baking process; this creates a thicker, richer babaganoush. Allow to cool and drain for a few minutes.

4. In a food processer, combine 1 tsp salt, 1 tsp cumin, 1-2 tsp olive oil, 1 chopped garlic clove, 1 tsp lemon juice, 3-4 tsp tahini, and a dash of black pepper. Add a small amount of the eggplant and puree until all everything is mixed quite well. Now add the remainder of the eggplant pulp, starting and stopping the food processer only a few brief times until the remainder of the flesh is mixed in but remains chunky. Remove to bowl. Taste, and fold in additional salt if required with a spatula.

Babaganoush can be served any way you like. At a bare minimum, drizzle the top with a little extra olive oil and then sprinkle with some paprika. I also love to eat mine with fresh tomato, chopped parsley, kalamata olives, and even capers. Served with pita bread, this is dish is a truly a guiltless pleasure. Enjoy.