My sister is coming for a visit tomorrow and since she is vegan I try to have a menu that meets the best of both worlds. So I decided to make her babaganoush my way as part of the menu.

I large eggplant roasted, cooled, peeled

1 Vidalia onion roasted, cooled, chopped up

1 small head of garlic, roasted, cooled, peeled

2 tablespoons Balsamic vinegar

1 1/2 tablespoons fresh squeezed lime juice

2 15 ounce cans chickpeas drained and mashed

4 tablespoons tahini paste

4 tablespoons extra virgin olive oil

1/2 12 ounce jar roasted peppers, drained and minced

Salt to taste

Dash of hot paprika

Few tablespoons chopped flat leaf Italian parsley. Parsley is added before you serve

Dash or two Tabasco

Throw it all together (EXCEPT for the parsley) in the food processor, blender, or even into a large bowl with one of those handheld immersion blender tools. Mix until smooth.

Chill – preferably overnight and just before you serve add the parsley and serve with sliced up pita wedges or mini carrots.

It’s good.

(please note the photo is missing the parsley- I will add when I serve )