Baba ganoush/'cheesy' pasta sauce

[alias_sqbr]

Note: pretty sure this only tastes remotely cheesy to someone who, like me, has not eaten real cheese in over a decade.

I forgot to save the site I took the original Baba Ganoush recipe from but all the ones I looked at were pretty similar.

Ingredients:
2 tb water
1 eggplant
2 Tb garlic infused olive oil
1.5 Tb tahini
1 Tb parsley
1/4? tsp citric acid
salt and pepper
maybe some powdered turmeric? I forget.

Method:
Bake the eggplant whole in an 180C oven for about half an hour, until soft. Cut open and scoop out the mushy interior.

Microwave the parsley in the water for...I forget how long, 20 seconds? Until the water is boiling. Let it sit while preparing everything else. (nb most people could use it raw, it just disagrees with me)

Whiz all ingredients in a food processor.

--

I actually used more like 1/3 of a tsp of citric acid and it was too sour for my tastes. Overall it was a pretty mediocre dip.

BUT I could tell it had Potential, so I added a tablespoon or so to a carbonara and it really elevated it. 3 tablespoons plus a small drained tin of tuna made for a pretty good single serve of pasta sauce.

I'm not sure if the sweet potato dip version would work as well as a pasta sauce, but guess I'll have to try it and see! I'm wondering if regular potato would work, too, or carrot.

EDIT: Tried with 2 large chopped partially peeled potatoes, simmered in a little water in a covered pot with celery leaves, and the parsley added near the end, and it was pretty good!