Ingredients:

• 2 lbs. Italian eggplant, pierced all over with a fork
• 2 garlic cloves, peeled and minced
• 2 tablespoons lemon juice, plus zest of the lemon
• 3 tablespoons tahini
• ½ teaspoon cumin
• ¼ cup chopped fresh parsley
• ¼ teaspoon fine sea salt, plus more to taste
• 1/3 cup extra-virgin olive oil
• 1 tablespoon sliced mint (optional)

To serve: (use all or a few)

• 3 cups carrot and bell pepper sticks
• 1 head broccoli, cut into florets (blanched, if desired)
• 1 romaine heart, separated into spears
• Leftover salad dressing from Day 5

Directions:

1. Adjust oven rack to 6 inches below the broiler and preheat broiler to high. Place eggplant on foil-lined, rimmed baking sheet and broil, turning occasionally, until charred on all sides and completely tender, about 1 hour. There should be no resistance when you push a skewer through the stem and bottom ends. (You can also do this on a grill, over medium heat. It will take about 30-40 minutes this way.) When tender, wrap the eggplant in foil to form a sealed package and let rest for 15 minutes.
2. While eggplant roasts, prepare vegetables for serving.
3. Slit open an eggplant lengthwise. Carefully scoop out the flesh, placing it into a strainer. Repeat with other eggplants. Gently press down on the eggplant in the strainer to remove as much moisture as possible, but not push the flesh through the strainer.
4. Place garlic, lemon juice, tahini, and cumin in a food processor. Pulse 10 times to combine. Transfer eggplant to the food processor and add parsley and salt. Pulse to combine. Scrape eggplant mixture into a serving bowl and add the olive oil, whisking constantly with a fork to combine. Sprinkle with mint, if using, and drizzle some leftover dressing over the top.
5. Set aside ½ cup baba ganoush and some vegetables for a snack tomorrow. Arrange remaining baba ganoush and vegetables on a platter, and serve.