some recipes from "A Mediterranean Feast" by Clifford A. Wright, adapted and combined

My only issue with making this is that the baba ghanouj looks grody. (E said, "It looks like poo!") I dressed mine up the best I could.

Step 1

Preheat the oven to 425. Cut the ends off a bunch of chard and then wash the leaves. Pat them dry, put them in a large bowl, and dress with salt and pepper. Lightly oil a baking pan. Lay the chard evenly in the baking pan. Lightly oil the chard. Dust with some flour. Lightly oil and salt it one more time. Bake for 15 minutes or so, until the chard and/or flour starts to darken. Take it out and put it in a nice-looking dish.

Step 2

Make some baba ghanouj. Start by roasting a couple of eggplant in a 425 degree oven. This should take about a half hour, maybe forty minutes - the eggplant is done when it's blackened (but not charred).

While the eggplant is roasting, combine 2-3 cloves of garlic and a small handful of salt with a mortar and pestle until it's paste. Set aside.

When the eggplant is roasted, let it cool just until it's handleable, then peel the skin from it and squeeze some of the juice out. (I did this by pressing a sieve-spoon (dunno what its real name is) into a bowl of the pulp and letting the juice run down the sink drain.) Add the garlic paste, a quarter cup of tahini, and some lemon olive oil to taste.

Drip a line of baba ghanouj width-wise along the center of your chard.

Step 3

Garnish. Mince some parsley and decorate the baba ghanouj. Run a line of feta along the top and bottom of your line of ghanouj. Thinly slice some onions and fry 'em up 'til they're almost black - line that across the middle of the ghanouj.

Serve with good olives, maybe some minced tomato, and pita.