Baba Ganoush (Eggplant)

Serves: 2 cups
Ingredients
  • 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
Instructions
  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.