Baba Ganoush

• servings: 6 servings
• active time: 30 minutes
• total time: 1 hour

Ingredients

3 medium Italian eggplants (about 2 pounds/900g total), pricked all over with a fork

2 tablespoons (30ml) juice from 1 lemon, plus more as desired

1 medium cloves garlic, minced

3 tablespoons (45ml) tahini

1/3 cup (80ml) extra-virgin olive oil, plus more for serving

Directions

Preheat a gas or charcoal grill to medium heat and place eggplants directly over heat source. Cook, turning occasionally with tongs, until eggplants are completely tender and well charred on all sides, 30 to 40 minutes. Wrap with foil and let rest 15 minutes.

Open foil package. Working with one eggplant at a time, use a sharp paring knife to slit each eggplant open lengthwise. Carefully scoop out soft flesh with a large spoon and transfer to a fine-mesh strainer set in a large bowl. Once all eggplant is scooped, pick out any stray bits of skin and blackened flesh and discard.

Discard all drippings, wipe out large bowl, and return eggplant to bowl.

Add lemon juice and garlic to eggplant and stir vigorously with a fork until eggplant breaks down into a rough paste, about 1 1/2 minutes. Stirring constantly and vigorously, add tahini, followed by the olive oil in a thin, steady stream. The mixture should become pale and creamy. season to taste with salt, plus more lemon juice if desired.

Nutrition

• Serving Size: Serves 4 to 6 as an appe
• Calories: 200 kcal
• Total Fat: 16 g
• Saturated Fat: 2 g
• Unsaturated Fat: 0 g
• Cholesterol: 0 mg
• Sodium: 164 mg
• Total Carbohydrate: 14 g
• Dietary Fiber: 4 g
• Total Sugars: 4 g
• Protein: 3 g