Neither my boyfriend nor I are big fans of eggplant. We are both, however, very partial to dipping pita in dips, especially when those dips have a healthy amount of garlic. So we used our two eggplants from the CSA to make baba ghanoush.

In the food processor: roasted eggplant, garlic, red onion, parsley and paprika

We made our own make-shift tahini by grinding roasted sesame seeds, then this was added to the mix.

One set-back was that, because they weren't cooked, the red onions gave the final dip a bit too much "kick". To try and counter-act harshness of the raw onion, we added mozzarella and goat cheese. This worked pretty well, but it's obvious that we should have used green onions, which are less intense when raw.