1/4 cup lemon juice
1/4 cup tahini
2 tablespoons sesame seeds
2 cloves garlic, minced
salt and pepper to taste
2 tablespoons olive oil
This method gives the Baba Ghanoush a smokier flavor.
Turn BBQ on to high. Make holes in the skin of the eggplant with a fork. Lather with olive oil. Place onto the BBQ and cook for 20-30 minutes, making sure to rotate them as you cook. They will char and blister. When they have collapsed and softened, remove from BBQ and set aside to cool a bit. Split them open and scoop the mixture out
Preheat oven to 400-425 degrees F (200 degrees C). Lightly grease a baking sheet.
Place eggplant on baking sheet, and make holes in the skin with a fork. Roast it for 30 to 40 minutes, turning occasionally, or until soft. Remove from oven, and place into a large bowl of cold water. Remove from water, and peel skin off.
For Both Methods:
Once you’ve cooked and cooled the eggplant, place eggplant, lemon juice, tahini, sesame seeds, and garlic in a blender, and puree. Season with salt and pepper to taste. Transfer eggplant mixture to a medium size mixing bowl, and slowly mix in olive oil. Refrigerate for 3 hours before serving.