Baba ghanoush

Take one eggplant.  Halve lengthwise.  Pour a little olive oil onto a baking sheet, and put the eggplants cut-side down onto the baking sheet.  Bake at 400F for 20-30min, until the skin is wrinkly and starting to burn.  Scoop the goopy innards into a food processor.  Mix with ~1/4C tahini, the juice of a lemon, ~1tsp kosher salt, and a clove of garlic.

Dump into a bowl, top with some parsley or basil or cilantro, paprika, pomegranate seeds, or pine nuts (optional).  Eat with carrots, pita chips, tortilla chips, bread, or a spoon...

Definitely got a good Ed rating from this one.  The hands-on time is less than five minutes, and I think that includes washing the food processor.  Next time you're wanting a dip of some sort, I recommend this one.  Smoky, tangy, vibrant, and delicious.