Baba Ghanouj

From Nantucket Open-House Cookbook by Sarah Leah Chase, chef and owner of Nantucket's Que Sera Sarah.
A close cousin to hummus, this Middle Eastern dip is often referred to as eggplant caviar
2 medium eggplant 2 ripe medium tomatoes, seeded and finely diced
3/4 cup sesame tahini paste 3/4 cup chopped fresh parsley
1/2 cup fresh lemon juice 2 cloves garlic, minced
2 tablespoons fruity olive oil salt and freshly ground pepper to taste
1 small red onion, minced.
Preheat oven to 375F.
Place the whole eggplants on a lightly oiled baking sheet. Roast the eggplants, turning once halfway through cooking, until the flesh is quite soft, about 45 minutes. Let stand until cool enough to handle.
Cut off the stems and peel the skin from the eggplants. Place the pulp in a food processor fitted with the steel blade and process until smooth. Add the tahini, lemon juice, and garlic and process again until smooth. season to taste with salt and pepper.
Transfer the eggplant mixture to a mixing bowl. Add the onion, tomatoes, 1/2 cup of parsley, and the oil and stir until blended. Refrigerate a few hours to mellow the flavors. Garnish with the remaining 1/4 cup chopped parsley and serve with fresh pita triangles for dipping.
Makes about 3 cups.