BABA GHANNOOJ (EGGPLANT DIP)

This Middle Eastern dip is one, along with hummus, that I make often.  It is a healthy alternative to heavy dairy- based dips.  Budget-friendly tip:  You can make your own tahini if you can find inexpensive sesame seeds.  Just toast them in the oven for about 6 minutes at 350 degrees. When cool, grind into a powdery paste in your blender.  I store it in the fridge or freezer.

1 medium eggplant

1/3 cup tahini

1/2 medium onion, cut into chunks

1 large clove garlic, sliced

3 tablespoons lemon juice

1 tablespoon extra virgin olive oil

1 teaspoon salt (or to taste)
paprika (opt.)

Prick eggplant 3 times with a fork.  Bake at 400 degrees 35-40 minutes, or until soft.  Remove peel and cut into chunks.  Place all ingredients in a food processor.  Process until eggplant and onion are finely chopped.  Sprinkle with paprika, if desired.  Serve with pita chips or triangles and raw veggies.