Babaganough

4 Japanese eggplant of 3 medium eggplant
1/4 cup olive oil
1 tsp. salt and salt to coat eggplants
1 Tbl. Rasel Hanout
1/2 tsp. garlic powder
2 1/5 Tbl. tahini paste
1 Tbl. lemon juice

1. Cut eggplant in half, salt flesh, let sit on paper towel for 30 minutes
2. Wipe off salt, brush flesh w/ oil, sprinkle on a bit of spices (a little, Kersten!)
3. Roast for 20 minutes at 400 degrees
4. Remove from oven and use a knife to finely chop/smash epplants
5. Mix eggplant and remaining ingredients in a bowl
6. Serve warm.

Greg left the skins on the eggplant when he made this - is was awesome.