Baba Ghanoush
  • 2 medium eggplants
  • ¼ cup lemon juice
  • ¼ cup tahini
  • 2 cloves garlic, minced
  • 1-2 tablespoons good quality olive oil
  • Salt and pepper, to taste
  1. Preheat oven to 400°F.
  2. Pierce eggplant skin all over with a fork. (This is crucial as the steam needs to escape while roasting or it may explode.)
  3. Roast for 20 minutes. Carefully wrap each eggplant in foil and return to oven to roast for an additional 20-30 minutes, depending on size of eggplant, until soft.
  4. Remove from oven. Unwrap eggplant, being careful to save any juices in the foil.
  5. Plunge eggplant in a large bowl of cold water. Remove eggplant skin. Work in/over a bowl to save any juices that run out of the eggplant while you're working with it.
  6. Place eggplant, lemon juice, garlic and tahini in a food processor or blender. Puree until smooth.
  7. Season with salt and pepper.
  8. Transfer mixture to a bowl and slowly mix in olive oil.
  9. Refrigerate for at least a couple hours before serving to allow the flavors to meld.
Recipe by These Things I Love at