ROASTED EGGPLANT DIP

Steps:

• Start a charcoal or wood fire, or preheat a gas grill, or turn the oven to 500F. Pierce The eggplant in several places with a thin-bladed knife or skewer. Grill or roast, turning occasionally, until The eggplant collapses and the skin blackens, 15 to 30 minutes depending on size. Remove and cool. When the eggplant is cool enough to handle, part the skin (if it hasń't split on it's own), scoop out the flesh, and mince it finely. Mix it with the lemon juice, oil, garlic, cheese, salt, and pepper. Taste and adjust seasonings, then garnish and serve, with bread or crackers. Baba Ghanoush: Like Hummus, this can serve as a dip or spread. Omit the oil and cheese. While the eggplant is grilling or roasting, toast 1/2 cup pine nuts by heating them in a dry skillet over medium heat, shaking occasionally, just until they begin to brown. When the eggplant is cool, put it in the container of a food processor with the pine nuts, lemon juice, garlic, pepper, and 1/3 cup tahini (sesame paste). Process until very smooth, adding a few teaspoons of water or olive oil if necessary. Taste and add salt and/or more lemon juice or garlic if necessary. Garnish with minced parsley and serve.