I sometimes wonder how eggplant got its name. It makes as much sense as that other culinary marvel, the egg cream - a drink of chocolate, milk and seltzer that had nothing to do with eggs. I think the French - aubergine, or the Italian - melanzane has such a nice ring to it. Sitting around the house so much it is nice to have something to snack on. I have read that snack foods are flying off the shelves. Since not all of us are getting as much exercise as we would like I think it is nice to have a dip that can be used with veggies as well as chips and has less fat and more fiber. This one requires very little effort or skill. My mother always believed that longer eggplants has fewer seeds than rounder ones. I have never really tested this theory out but usually try to select the longer ones.
Take a medium to large eggplant, pierce it with a fork and wrap it in foil, and bake at 350 for about an hour.
Scoop out the eggplant.Place it with 2 to 4 tablespoons of tahini, and lemon juice, garlic, salt and pepper to taste in a food processor and blend. You could probably also mix it by hand. If I have them, I like to add a can of chickpeas before I do the blending, in which case you really will need a food processor.
While we are on the subject of eggplants my mother always used to make "eggplant salad" sometime referred to poor man's caviar. She would chop up the roasted eggplant and mix it with oil, vinegar, salt, pepper, chopped raw onion and chopped green pepper, the only color pepper widely available back in the day. This salad is definitely more appealing looking with red pepper, and lemon juice can be used instead of vinegar.