As the summer wears on, our bumper crop of eggplant continues. We started with the eggplant parmesan then moved on to an asian dish I’ve been trying to replicate for years; eggplant and tofu. Most recently, I have been experimenting with Baba Ghanoush; a traditional arabic dish made from roasted eggplant. When roasted, the eggplant emits a sweet earthy smell. The flavor becomes rich and complex, with a hint of smokiness. The roasted eggplant is mashed or chopped, and mixed with lemon, garlic, olive oil, and salt. The result is an incredibly rich and sometimes potent spread, perfect on toast.