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Ingredients
- 1-1-1/2 pounds eggplant
- 2 cloves unpeeled garlic
- 3 tablespoons olive oil
- 1 tablespoon tahini
- 1 tablespoon lemon juice
- 1/2 teaspoon salt
Method
- Cut the eggplant in half (if using small Japanese eggplant) or into thick slices (if using a large oval Italian one). Drizzle or brush the cut surfaces with oil and place on a medium-hot grill; put the garlic cloves on the medium-low edge of the grill if you plan to make the dip fresh. Grill each side of the eggplant about 3-5 minutes, until soft and slightly charred; let the garlic go another 10 minutes, until the cloves are soft. Let both cool until easy to handle.
- Remove as much peel as possible from the eggplant, scooping the flesh into a food processor; you should have about 1 cup. Puree until smooth, or the desired texture. If you're not making baba ghanouj straightaway, cool the puree completely and then freeze in a 1-cup container.
- When you're ready to make your dip, put your defrosted or fresh eggplant puree into a food processor. Remove the skins from the grilled (or roasted) garlic. Add the garlic, olive oil, tahini, lemon juice, and salt to the food processor; blend until smooth, or the desired texture. Serve at room temperature or chilled. Makes about 1-1/4 cups.
