Cooking...

Baba ghanoush

3 medium eggplant
1/4 cup lemon juice
1/4 cup tahini
3 cloves garlic minced
salt and pepper to taste
olive oil to thin

Pierce each eggplant with a knife multiple times and place in a cast iron skillet in a 400 degree oven.  Cook for ~40 minutes rotating so each side gets evenly roasted.
Remove from oven and cool (either in fridge overnight or in cold water).
Remove peel.
Place eggplant, lemon juice, tahini, and garlic in food processor and pulse till smooth.  Add salt and pepper.  Taste... add more if it seems like one ingredient is lacking.  Add some olive oil and pulse again until the correct consistency.