It is that time of year again! I was going to make this fava bean pasta sauce again and finally get a decent photo, but I realized I didn't have near enough favas. What I did have, however, was a blackened eggplant ready for baba ganoush. I used favas instead of tahini in this recipe, and the result was surprisingly similar. Favas have a slighly funky/nutty character to them that other green-colored beans lack.