Baba Ganouj

Baba ganouj is one of our desert island spreads. It’s one of my favorite tastes of summer. I love the nutty, slightly bitter flavor of tahini, so I usually end up adding more. Go easy if it’s not something you eat often.

Makes 2 cups

INGREDIENTS

3 pounds eggplant (about 3 medium eggplants)

2 garlic cloves

¼ cup lemon juice

¼ cup tahini

¼ cup extra virgin olive oil

METHOD

Char the eggplant. Pierce each eggplant several times with a fork (so they don’t burst). Char them until completely blackened. You can do this on the grill, over an open flame on a gas stove, or under the broiler. Tongs are your friend. Let them cool and drain into a colander positioned over a bowl.

Scoop out the flesh. Discard the charred skin and any large sections of seeds.

Blend. Puree the eggplant with the lemon, tahini, and garlic. (For the rull recipe, you’ll be fine with a blender or food processor. If you scale it down, though, it’s best to use an immersion blender). Slowly drizzle in the olive oil to emulsify. Season to taste with salt.