Baba ganoush (sometimes spelled baba ghanoush), a Middle Eastern spread and dip is similar to hummus, but is made with eggplant instead of chickpeas (garbanzo beans).
This wonderful recipe using both eggplant and chickpeas was obtained from Jolinda Hackett’s site at http://vegetarian.about.com/
1 large eggplant
1 can chickpeas, drained (garbanzo beans)
3 cloves garlic
1/4 cup lemon juice
3 tbsp tahini
dash sea salt
1/4 cup olive oil
2 tbsp fresh chopped parsley (optional)
Slice eggplant in half, and roast in 200 degree centigrade oven for approximately 45 minutes, or until soft.
Allow to cool slightly then scoop out inside of eggplant leaving the skin behind.
In the Thermomix or blender combine eggplant and remaining ingredients, except oil and parsley, until smooth. Mixture will be somewhat thick.
Slowly incorporate olive oil until well mixed. Mix in chopped parsley by hand.
Enjoy with veggies, pita, or as a sandwich spread.
Spread some baba ganoush in a flour tortilla and add lettuce, tomatoes and veggies for a sandwich wrap.