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 ==
# 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.
# Set aside and let cool.
# Peel off charred skin,or scoop out the soft insides of the eggplant and place in a large bowl.
# Add garlic, olive oil, onion, parsley, basil, Tabasco® sauce, salt and pepper to taste.
# Serve as a canapé, or serve with Armenian cracker bread, as a vegetable dip, or as a vegetable side dish.
# Can be served hot or cold. 
=== Roasted garlic ===
# Peel outer skin layer from head of fresh garlic, leaving cloves and head intact.
# Place head on double thickness of foil; top with 1 teaspoon butter and a sprig of fresh rosemary or oregano (or ¼ teaspoon dried).
# Fold up and seal.
# Bake in a 375°F oven for 55 – 60 minutes.
# Squeeze cloves from skins and set aside.
# Discard skins. 
__NOTOC__
Category:Armenian Appetizers
Category:Eggplant Recipes
Category:Garlic Recipes
Category:Onion Recipes
Category:Italian parsley Recipes