Baba Ghanoush

Ingredients

• 2 pounds eggplant
• 2 cloves garlic – finely grated
• 2 tbsp lemon juice – freshly squeezed
• 0.25 cup tahini – well-stirred
• 0.75 tsp salt
• 2 tbsp olive oil
• olive oil – for serving

Instructions

1. Prick the eggplants all over with a fork. Char them directly over a gas flame or on a hot grill, turning every 5–7 minutes, until the skins are blackened and the flesh collapses and is very tender, 20–35 minutes. Alternatively, broil on a rack set close to the element, turning as needed, 25–40 minutes.
2. Transfer the hot eggplants to a bowl, cover, and let steam 10 minutes. When cool enough to handle, peel off and discard the skins and stems.
3. Place the flesh in a colander set over a bowl, break it up, and drain 10–20 minutes, pressing gently to release excess bitter juices.
4. Move the drained eggplant to a mixing bowl and mash with a fork to a rough puree. Add tahini, lemon juice, garlic, and salt. Stir vigorously until the mixture lightens and turns creamy, then mix in the 2 tbsp olive oil. Taste and adjust salt and lemon.
5. Let the baba ghanoush rest 10 minutes at room temperature to let flavors meld.
6. Spoon into a shallow bowl, make a swirl on top, and drizzle with olive oil (for serving). Serve at room temperature.