I keep buying eggplant and not knowing what to do with it. I feel like I use eggplant all of the time, but I don’t. In my mind it’s like mushrooms in the sense that it is super substantial and often used as a ‘meaty’ substitute in vegetarian cooking (why is that?) but in the end my uses of eggplant are limited to eggplant parmesan, eggplant with pasta, and asian-style eggplant. While I suppose that’s kind of a bunch of options, I was feeling like trying something a little bit different. So, I decided to make some babaganoush, one of the most classic, hearty dips in my books.