Baba Ganoush

Ingredients

• extra virgin olive oil (to serve (optional))
• 1 medium eggplant (~1 pound)
• 2 medium cloves garlic (minced, or more (see recipe note #1))
• 1/4 cup fresh lemon juice (about 1 lemon)
• 1 teaspoon kosher salt
• 1/4 cup tahini
• flaky smoked sea salt (such as Maldon brand, optional but recommended!)
• minced fresh parsley (for garnish, optional)

Instructions

1. 1

   Preheat oven to 425˚F. Line a baking sheet with parchment paper.

2. 2

   Pierce skin of whole in several places with a fork or a sharp knife and place on prepared baking sheet. Bake 45 to 60 minutes until very tender. Remove from oven and set aside until eggplant is cool enough to handle.

3. 3

   Slice eggplant open lengthwise and scoop out pulp into a bowl; discard skin.

4. 4

   Add eggplant, garlic, lemon juice, salt, and tahini to the bowl of a food processor and process until very smooth. Taste and adjust seasonings. Transfer to serving dish, cover and chill for at least 1 hour (see recipe note #2).

5. 5

   When chilled, drizzle with olive oil and sprinkle with smoked salt and parsley; serve with sliced cucumber and / or fresh pita wedges.