Baba ghanoush!

Why the exclamation point, you ask? Am I that excited about making baba ghanoush for the first time? Well, sure - it's always my first order at Middle Eastern restaurants. But my exclamation point is actually an homage to T and his pal John, who call each other "Baba Ghanoush!" a la Wedding Crashers. So here you have it... baba ghanoush! So simple and delicious - why in the world haven't I been making this until now?

Baba Ghanoush

adapted from Mark Bittman

1 lb eggplant (1 large, 2 medium, or 4 small)

 1/2 cup pine nuts

 1/3 cup tahini

1/4 cup fresh lemon juice (more to taste)

1 tablespoon olive oil

1/2 teaspoon minced garlic (more to taste)

1/4 teaspoon salt (more to taste)

1/8 teaspoon freshly ground pepper (more to taste)

1. Heat a grill to medium-high heat or heat the oven to 500 degrees F. Pierce the eggplant in several places with a thin knife or skewer. Grill or roast it, turning occasionally, until the eggplant collapses and the skin blackens, 15-30 minutes depending on size. Remove and cool.

2. While the eggplant is cooling, toast the pine nuts.

3. In a food processor, combine the eggplant and pine nuts with the remaining ingredients. You can add more olive oil or water if it's too thick.

4. Transfer the mixture to a bowl and adjust salt, pepper, lemon, and garlic to taste.

5. Refrigerate for the flavors to deepen.

6. Enjoy the smoky yumminess with pita, while calling each other Baba Ghanoush!