I fancied an eggplant when I was shopping this morning and when I got home with it I had a look through my cook books and on the Internet for some recipes, keeping in mind the pasta I brought home yesterday. My first job was to roast the eggplant, some of it sliced and the rest whole. I used the slices to jazz up the pasta with some fried onion and garlic and a tomato. With a thick covering of cheese it was returned to the oven to bake until brown and crisp on top. It made a hearty dinner and there's enough for another day.
When the whole piece of the eggplant had cooled, I scraped out the pulp and processed it with sesame paste (tahini), garlic and lemon juice to make baba ganoush. It turned out really well and I will have it with pita or tostitos tomorrow. I can't wait!