This recipe was sent in by Lynee Mulvihill. Everyone loves Baba ghanoush!
1 1/2 lbs firm eggplant
1 1/2 tbsp tahini (sesame paste)
1 lg garlic clove, minced very finely
1/3 cup onion, minced very finely
1/4 cup fresh lemon juice
2 tbsp olive oil
1/2 tsp salt (or more to taste)
Ground pepper to taste
Roast eggplant on a foil lined cookie sheet or in a roasting pan in a 375degree oven for 30 mins or until soft. Let cool. Scoop out flesh onto a cutting board and mince finely.
In a medium bowl, combine tahini, garlic, onion, lemon juice and oil. Add eggplant and combine. Add salt and pepper and extra lemon juice to taste. Refrigerate for 1 hour or more before serving for best flavour. It will keep refrigerated for up to 4 days in a sealed container.
Note: this is adapted from the “vegetarian planet” cookbook by didi emmons. I pureed mine with a hand blender at the end for a few seconds to make the consistency a tad finer. I would imagine you can make it in a food processor as well if desired, or leave it all finely minced if you don’t have either.