Ingredients:
1 large eggplant
1/4 cup tahini
3 cloves of garlic, minced
3 tablespoons lemon juice
1/4 cup of olive oil
Salt and pepper, to taste
Parsley or mint, for garnish (optional)
Instructions
Preheat the oven to 400°F (200°C).
Cut the eggplant in half lengthwise and place it on a baking sheet.
Roast the eggplant for 30-40 minutes, or until the flesh is very soft and the skin is wrinkled.
Remove the eggplant from the oven and let it cool.
Once cooled, scoop out the eggplant flesh and transfer it to a food processor.
Add the tahini, garlic, lemon juice, olive oil, salt, and pepper to the food processor.
Blend the ingredients until smooth and creamy.
Taste and adjust the seasoning as needed.
Transfer the baba ganoush to a serving dish and garnish with parsley or mint, if desired.
Serve the baba ganoush with pita bread or crackers for dipping.
