Baba Ghanouj

2 eggplants
1 tbsp tahini
juice of 1 lemon
2 cloves garlic, minced
3 tsp chopped flat leave parsley
2 tsp chopped fresh mint leaves
salt and coarsely ground pepper, to taste
1 tbsp EVOO

Preheat oven to 425.

Pierce eggplants in several places with the tines of a fork. Wrap separately in foil and place on a baking sheet. Bake until soft, about 45 minutes.

Unwrap eggplants and let stand until cool enough to handle. Halve the eggplants lengthwise and remove all of the flesh, discarding the seeds and skin.

Coarsely chop the eggplant flesh and place in a bowl. Add tahini, lemon juice, garlic, 2 tsp of the parsley, mint, and S&P. Mix well.

Place the mixture in a small serving bowl. Drizzle the olive oil over the top and sprinkle with the remaining parsley.

Roasted Olives

3 cups mixed green and black olives (with pits)
4 sprigs rosemary
1 fresh red chile, sliced through
5 cloves garlic
1 tangerine
1/2 EVOO
1 tbsp red wine vinegar

In small roasting pan, mix olives, rosemary, chile, garlic. Slice tangerine in half and squeeze over mixture. Toss in rinds.

Pour EVOO and vinegar and stir.

Cover with foil and bake for 1 hour at 300 degrees.

Serve warm or at room temperature.