I make this Baba Ganoush at least once a week in the summer – often, twice! It’s great as a dip, a side dish, a sandwich spread, a salad addition, and more!
1 large eggplant (about 1 pound)
1-2 cloves garlic (to taste), pressed
About 1/4 cup olive oil
Several pinches of sea salt
1/4 cup finely chopped fresh flat-leaf parsley
1-2 tablespoons tahini
2 tablespoons lemon juice
Oven: Heat oven to 450 degrees F. Slice eggplant in half and liberally spread cut sides with olive oil and salt. Bake cut side up for about 20 minutes, until the interior is soft and it is quite brown on the top.
Grill: Prep the eggplant in the same manner, but grill the slices over a hot gas grill for about 10 minutes.
As the eggplant cooks, add the rest of the ingredients, except any leftover oil, to a food processor, and pulse a few times until mixed. When the eggplant is ready, let it cool, then scoop out the pulp, leaving the skin. Add the pulp to the rest of the ingredients in the food processor, and process until smooth. Taste, and add salt/oil as needed. Garnish with parsley or lemon slices.