I absolutely love Baba Ganoush! I might just growl if you get my near my bowl...that's how much I love the stuff! It is tasty, as a spread in a falafal sandwish, but may favorite way to eat it is to scoop into it with Pita or Lavash and make a meal our of it. It is light and delicious and healthy and wonderful dairy free dip option. It is easy to make and is especially attractive in the hotter months. This stores well in the fridge and is served cold, it is easy to make ahead and is wonderful for picnic lunches on Shabbat. This is my favorite recipe for Baba Ganoush.
2 medium eggplants*
Bake (whole) at 400F for 1 hour. Let cool and scoop the flesh out of the skin, it will similar in consistancy to cooked squash but lighter. Put that in a food processor.
*You may also use Japanese Eggplant for this recipe. It just takes about 4-5 of bigger ones to equal the amount of "meat".