1 large eggplant
2 tablespoons tahini
1 garlic clove, minced
2 tablespoons lemon juice
2 tablespoons olive oil
¼ teaspoon salt
Preheat oven to 450 degrees.
Prick eggplant with a fork and place on a foil lined sheet pan. Bake for 20 to 30 minutes. The eggplant will turn black and shrivel. You can slice the eggplant in half and allow to bake after it has turned black. The inside of the eggplant will be soft and tender.
Allow eggplant to cool. Scrape out eggplant off the skin.
Mash eggplant with a fork. (You could also use a food process for this part.)
Add in tahini, garlic, lemon juice, olive oil and salt. Mix well.
Serve at room temperature with pita chips, flatbread, chips, etc.
The baba ghanoush can also be served cold.
This recipe brought to you by Sophie in the Kitchen