Baba ganoush is a Mediterranean dip similar to hummus, but its base is roasted or grilled eggplant instead of chickpeas. Eggplant, a vegetable in the nightshade family, is high in fiber and nutrient dense. The beautiful purple globe eggplants make really good baba ganoush! It’s an easy dip to prepare with just a few ingredients, and is simple to dress up with smoked paprika, pomegranate seeds and a drizzle of olive oil, as garnish. As with hummus, sesame paste or tahini binds the dip together. I roasted a head of garlic alongside the eggplant, for a more mellow flavored spread using the warm, caramelized cloves. The dip will thicken up when chilled and will last for up to 3 days in the refrigerator. Serve with fresh vegetables, fresh pita bread or crackers.