A visit to one of my favorite food sites, theKitchn, had an easy recipe. I made it even easier. Do this. It's tasty, healthy, vegan, and there is no mayonnaise.
- 1 large eggplant
- 1 lemon
- 3 garlic cloves
- 1/4 cup tahini
- Kosher salt
- olive oil
- roasting pan/cookie sheet
- food processor
Preheat the oven to 425 degrees. Cut off the top of the eggplant and cut it in half lengthwise. Do not peel. That would be crazy. Use a generous amount of olive oil, Kosher salt and pepper. Roast for one hour and cool for another hour.
Once the eggplant is cooled and can be handled safely, it's time to blend. Add the tahini. Tahini is just ground sesame seeds. Add the peeled garlic cloves. I really like garlic and will use two more cloves next time. I added a bit more salt and pepper at this stage. Juice a lemon in a separate bowl to avoid getting seeds in the food processor and then cursing and then digging them out with a spoon and then being annoyed. Not that I did that.
Scrap the "meat" of the eggplant into the food processor, but none of the skin. Process until smooth, about a minute.
This picture is terribly out of focus, but the baba ghanoush was delicious!