Last week, we shared ideas for using those extra garden tomatoes. This week, we'll address what to do with the rest of the harvest. Today's recipe utilizes fresh eggplant and comes from Eating Well magazine.

INGREDIENTS:

2 medium eggplants, (about 1 lb. each)
4 cloves garlic, unpeeled
1/4 cup lemon juice
2 tablespoons tahini
1 1/4 teaspoons salt
Extra-virgin olive oil, for garnish
Ground sumac, for garnish

Full directions can be found here.