Baba Ghanoush w/ Squash Chips
1-2 tablespoons tahini
1 teaspoon minced garlic
Heat oven to 450 degrees. To prevent the eggplant from exploding, pierce the vegetable four or five times and cook for 30 minutes on a regular baking sheet.
When eggplant is done, place on a cutting board and slice off both ends. In colander over the sink, begin to peel away the skin. Allow the body to drain, by cutting the eggplant in half lengthwise and lightly squeezing above colander so that some fluid drains out.
Place eggplant slices into food processor and blend until thoroughly pulverized. Transfer to a bowl and add remaining ingredients, mixing until smooth. Add salt and pepper to taste.