With a delicious smoky and creamy flavor, this savory baba ganoush is perfect as a dip with veggies, a spread for toasted bread, or a garnish for grilled meats.
‣ 2 medium eggplant, roughly 1.5lb ‣ 4 tablespoon olive oil, plus more for brushing eggplants and garnish (optional) ‣ 2 tablespoon tahini paste ‣ 2 tablespoon lemon juice ‣ 1/2 teaspoon fresh garlic, minced ‣ 1 pinch salt, to taste, plus more for preparation (optional) ‣ 1 pinch black pepper, to taste ‣ fresh parsley, chopped, for garnish (optional) ‣ pomegranate seeds, for garnish (optional)
Prepare your eggplants by slicing them in half and making a few cuts in the skin. Coat the flesh of the eggplants in olive oil, then place them face down on an aluminum foil-lined baking sheet.
Bake the eggplant until the flesh is soft and the skin comes off easily. Set the eggplants aside to cool.
In a food processor, add the olive oil, tahini, lemon juice, and garlic, then season with a little bit of salt and pepper, to taste. Mix until the ingredients are incorporated.
Scoop out of the flesh of the eggplants and add it to the food processor. Mix all of the ingredients together – but not too much! – until desired consistency is reached.