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 15-20 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
Turn on your stovetop and place eggplant directly onto the flame, turning occasionally until black and blistered.
Place into a bowl and cover with plastic wrap, releasing the skin. Peel the skin or scoop out the inside.
For Both Methods:
Once you’ve cooked and cooled the eggplant, place eggplant, lemon juice, tahini, and garlic in a blender or food processor, and puree, taking care not to over-process. 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.