Baba Ghanoush

🔥 Prep

• Wash and dry the 2 eggplants (about 2 pcs).
• Peel and mince the 1 garlic clove.
• Measure out 3 tbsp tahini, 2 tbsp lemon juice, 1 tbsp olive oil, and 0.5 tsp salt into small bowls.

🔥 Cook

• 1. Preheat the oven to broil (or set grill to high heat) and place a rack 6 inches from the heating element.
• 2. Pierce each eggplant several times with a fork and place them on a baking sheet.
• 3. Broil the eggplants for 10‑12 minutes, turning every 4 minutes, until the skin is charred and the flesh is soft.
• 4. Remove the eggplants from the oven and let them cool for 5 minutes; then slice them lengthwise and scoop out the softened flesh into a bowl, discarding the skins.
• 5. In a food processor, combine the roasted eggplant flesh, the minced 1 garlic clove, 3 tbsp tahini, 2 tbsp lemon juice, 1 tbsp olive oil, and 0.5 tsp salt.
• 6. Process on medium speed for 30‑45 seconds until smooth, scraping down the sides as needed.
• 7. Taste and adjust seasoning with an extra pinch of salt or lemon juice if desired, then transfer to a serving dish.

🔥 Serve

• Drizzle a thin stream of extra olive oil over the top and sprinkle with smoked paprika or sumac for garnish.
• Serve the baba ganoush warm or at room temperature with warm pita bread, toasted baguette slices, or fresh vegetable sticks (cucumber, carrot, bell pepper).
• Pair with a simple salad of chopped tomatoes, parsley, and lemon wedges for a complete mezze spread.