Baba ghanoush is very similar
Basically the same recipe, but instead of chickpeas, get a couple of nice large eggplants, wash them and roast them. For best results, do this over a gas flame or a chargrill. Once the eggplants are soft, stick them in a covered saucepan and let them cool down. When they've cooled, remove and discard the skin, chuck them in a food processor, add the other stuff ringofyre mentions (I would use cumin instead of chilli and coriander instead of parsley, but whatever suits your taste), and blend it all together with some olive oil to smooth it out. If it's too bitter, you didn't cook your eggplants long enough - they need to be soft all the way through. If you cooked them over some kind of flame the baba ghanoush should have a lovely smoky flavour.
(oball needs Satan more than he needs me, Sat 30 Jun 2012, 10:28, Reply)