Eggplant and Roasted Garlic Babakanoosh

A Middle Eastern dip for crudités, pita crisps or romaine lettuce leaves!

Ingredients

 * 1 large head garlic, roasted* (see below)
 * 3 large eggplants, whole with skin on
 * 1 medium vidalia, red or other sweet onion, chopped
 * ½ cup fresh Italian parsley, chopped
 * 1 tablespoon fresh basil, chopped [optional]
 * 2 tablespoons olive oil
 * ¼ teaspoon Tabasco sauce [optional]
 * salt and pepper, to taste

Directions

 * 1) On a gas or preferably charcoal barbecue, roast the whole eggplant evenly on all sides until the skin is charred or the eggplant is soft.
 * 2) Set aside and let cool.
 * 3) Peel off charred skin,or scoop out the soft insides of the eggplant and place in a large bowl.
 * 4) Add garlic, olive oil, onion, parsley, basil, Tabasco® sauce, salt and pepper to taste.
 * 5) Serve as a canapé, or serve with Armenian cracker bread, as a vegetable dip, or as a vegetable side dish.
 * 6) Can be served hot or cold.

Roasted garlic

 * 1) Peel outer skin layer from head of fresh garlic, leaving cloves and head intact.
 * 2) Place head on double thickness of foil; top with 1 teaspoon butter and a sprig of fresh rosemary or oregano (or ¼ teaspoon dried).
 * 3) Fold up and seal.
 * 4) Bake in a 375°F oven for 55 – 60 minutes.
 * 5) Squeeze cloves from skins and set aside.
 * 6) Discard skins.