Gary Ganoush

Directions

1. 1
   Preheat the oven to 400 degrees.
2. 2
   You should use a whole eggplant, roughly one pound in weight.
3. 3
   Cut several slits into the eggplant with a knife.
4. 4
   Put it in a 8x8 baking dish and roast it for 60 minutes, or until the skin has browned and it begins to flatten on itself.
5. 5
   Remove it from the oven, and let cool for a few minutes.
6. 6
   Scoop the meat out of the eggplant, and put it in a colander.
7. 7
   Make sure there is no skin in the colander; it will add a bitter flavor.
8. 8
   Squeeze all the excess moisture out of the eggplant meat.
9. 9
   Put it in a food processor with the rest of the ingredients.
10. 10
    Blend until smooth.