Baba Ghanoush
page 12 in the book

1 bake whole eggplant at 350 degrees F for an hour
2 once the eggplant is cool enough to touch, your fingers to peel the hardened skin off of the eggplant (the skin should come off easily). Cut the eggplant into a few large pieces and put into a food processor. Pulse until the eggplant is moderately smooth. If you do not use a food processor, mash eggplant with a fork.
3 add remaining ingredients and combine. Serve at room temperature. Refrigerate any remaining dip in an airtight container.

Orange carrot-curry soup

- 1 eggplant, about 1 1/2 pounds
- 2 tablespoons lemon juice
- 1/2 teaspoon salt
- 1/4 cut tahini
- 1 teaspoon freshly ground cumin powder
- 2 cloves garlic, pressed or finely minced