Baba Ganoush

A roasted eggplant dip, that is a perfect and healthy appetizer!

Servings

Ingredients

2 Pounds eggplant globe (which is what you’ll find in most grocery stores, though any eggplant will work. Medium to large size is best)
4 Cloves Garlic finely minced
3 Tablespoons Tahini
1 Teaspoon Lemon Zest should take anywhere from ½ - 1 lemon
1 Tablespoon Lemon Juice fresh
¾ Teaspoon Salt
¼ Teaspoon Freshly Cracked Black Pepper
2 Tablespoons Extra Virgin Olive Oil optional

Instructions

My preferred method of cooking the eggplant is on the grill. The most accessible may be your oven - I’ll outline both methods here.
Heat up your grill to medium. Prick the eggplant lightly, just enough to break the skin, all over, and place on the grill. Turn the eggplants every 5 minutes, closing the lid in-between turning to retain ambient heat. Once charred all over, and deflated when picked up with tongs, let rest until cool enough to handle.
Once cool enough to handle, slice off the stem, and remove the charred skin. Add the flesh to a bowl and mash with a fork to break it up. It should be very soft, and easily mashed. Add the garlic, tahini, lemon zest and juice, salt, pepper, and olive oil, if using.. Mix well, and vigorously.
Serve immediately, or refrigerate until ready to enjoy.

Notes

If you don’t have access to a grill, you can do this under the broiler of your oven. Prick the eggplant as above, then place them on a sheet pan. Place the sheet pan under the broiler, and turn them every 5 minutes or so, just like the grill method, until charred all over and deflated when picked up with tongs.