eggplant dip

many people are fascinated with eggplant because of references to it in the novel don quijote, because of its position as trickster in one thousand and one nights, and because of the impressiveness of its dark purple in a summertime garden patch.

its strange culinary properties only escalate (augment, if you will) its mystique. there are seemingly billions of recipes for preparing eggplant, each different.

i have breaded and fried, sauteed, boiled and baked, and baked eggplant but havent found that one way of preparing it that i would not tire of. my latest method:

cubed the eggplant, boiled the cubes in salted water for 10 minutes, drained, sauteed in olive oil, then blended in a blender with the same ingredients as i would for hummus (sub eggplant for chick peas). the result was a really nice dip but from an entire, albeit small, eggplant, the yield was maybe just under 2 cups of dip. and i basically ate it all in a half hour.

the moral of the story is: maybe this isnt the best way to do eggplant since i think a lot of the eggplant got boiled away into the water. back to the old drawing board.