Baba Ganoush

SARA JENSEN

1 large eggplant
2 tablespoons Tahini
1 lemon, juiced
4 tablespoons olive oil
1 to 2 cloves garlic, crushed (or more to taste)
6 tablespoons plain yogurt (optional, this gives the Baba a creamier consistency. Without it, you may need a few more tablespoons olive oil to cut the Baba’s thickness.)
salt and pepper (to taste)
vegetable oil


Brush the eggplant with vegetable oil and puncture with a knife (if you don’t do this the eggplant will explode.) Place the eggplant under the broiler and cook, rotating periodically until all sides are crisp from the flame and the eggplant wilts thoroughly. Once charred, place the eggplant in a plastic bag and let sit for 15 minutes. This process steams the eggplant and will help the skin come off easier. Peel the skin from the eggplant, cut off the vine head and place the remaining meat (with seeds) in a large bowl.

Mash with potato masher or fork (you are left with a better consistency than using a blender which can destroy the seeds and turn the Baba pasty.) Add remaining ingredients and mix. Top off with another tablespoon of olive oil.