Baba Ganoush (Eggplant)

Serves: 2 cups
  • 1¼ lb eggplant
  • 2 T tahini
  • 2 T olive oil plus a little more for roasting the eggplant
  • 2 T fresh lemon juice
  • 1 tsp salt
  • 2 cloves garlic
  1. Preheat your oven to 375F.
  2. Wash and slice the eggplant in half and trim the leaves from the top, drizzle with olive oil and place cut-side down on a baking sheet lined with aluminum foil. Pierce the skin lightly all around with a fork
  3. Bake for 40-45 minutes until the eggplant is cooked through.
  4. Remove from the oven and let sit until cool enough to handle.
  5. Cut each half of the eggplant into 4-6 sections to fit into your blender or food processor.
  6. Add the other ingredients and blend until smooth. Store in the refrigerator for up to a week. Flavors will develop and show at their best in a few hours.