Baba Ganouj

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Baba Ganouj

Yield: 2 cups

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Ingredients

• 3 lb eggplant (about 3 med eggplants), chair, drain
• ¼ c lemon juice
• ¼ c tahini
• 2 garlic cloves
• ¼ cup extra virgin olive oil

Instructions

1. Pierce each eggplant several times with a fork. Char them until completely blackened. You can do this on a grill, over an open flame on a gas stove, or under your broiler. Tongs are your friend. Let them cool and drain into a colander positioned over a bowl.
2. Scoop out the flesh (discarding the charred skin and any large sections of seeds). Using a blender or food processor, puree the eggplant with the lemon, tahini, and garlic. Slowly drizzle in the olive oil to emulsify. Salt to taste.