Babaganush

• 4 small Japanese Eggplants
• 1/3 cup Tahini
• 1 tbsp Dried Mint
• 1 tsp Lemon Juice
• 1 tsp Liquid Smoke
• 1/2 tsp Mediterranean Sea Salt
• 2 tbsp Mayonaise

1. Fire roast eggplants (skin on) over open flame on bbq grill until skin is soft enough to easily peel off.
2. Take skinned eggplants and all other ingredients and place into large blender.
3. Blend until smooth and your Babaganush is ready to be served.
4. Can be eaten as a dip with flat bread and or pita bread.

eggplants, tahini, lemon juice, liquid smoke, salt, mayonaise

Taken from cookpad.com/us/recipes/361884-babaganush (may not work)