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BABA GANOUSH

 3 MEDIUM EGGPLANTS
 1 LEMON
 4 GARLIC CLOVES
 FRESH MINT, PARSLEY AND BASIL
 A GOOD, FRUITY OLIVE OIL
1

HEAT A LARGE CAST IRON PAN ON TOP OF THE STOVE.

PLACE THE EGGPLANTS IN THE PAN. GRILL OVER HIGH HEAT FOR ABOUT 20 MINUTES TURNING THE EGGPLANTS AS EACH SIDE COLLAPSES UNTIL THEY ARE THOROUGHLY CHARRED ON EVERY SIDE.

REMOVE FROM THE PAN AND ALLOW TO COOL.

MEANWHILE, PUT A GENEROUS PINCH OF SEA SALT AND FRESH GROUND BLACK PEPPER IN THE BOTTON OF YOUR SERVING BOWL. PEEL AND CHOP GARLIC AND ADD TO THE BOWL. WHISK IN THE JUICE OF ONE LEMON. ALLOW TO SIT FOR A FEW MINUTES BEFORE BEATING IN ABOUT 1/3 TO 1/2 CUP OF OLIVE OIL.

WHEN THE EGGPLANTS ARE COOL ENOUGH, PEEL OFF THE BLACKENED SKIN. (IF YOU CAN'T REMOVE EVERY SCRAP OF SKIN, IT'S NO BIG DEAL. A FEW FLECKS WILL ONLY ENHANCE THE SMOKEY TASTE.)

ROUGHLY CHOP THE EGGPLANT AND ADD TO THE BOWL, MASHING IT WITH A FORK AND THOROUGHLY INCORPORATING THE DRESSING. TASTE FOR SEASONING, ADDING MORE LEMON JUICE OR OLIVE OIL IF NEEDED.

ALLOW THE BABA GANOUSH TO SIT FOR AT LEAST 30 MINUTES BEFORE SERVING.

JUST BEFORE SERVING, CHOP THE HERBS. MIX HALF INTO THE EGGPLANT AND SCATTER THE REST ON TOP.

SERVES 4-6 AS A SIDE DISH.