Even though it sounds funny it's still good! To me, baba ghanoush is in the same family as hummus. Baba G is garlic-y and has a smoky flavor. If you don't love garlic, you might want to use less. If you love garlic, you might want to use more. A dip or spread, Baba G goes great with warm pita bread or naan, crackers, and raw veggies.
1 large eggplant
3 cloves garlic
1 teaspoon Kosher salt
1/3 cup tahini
1/3 cup fresh lemon juice
Slice the ends off the eggplant and slice it in half lengthwise. Put both halves skin side up on a greased baking pan. Put under the broiler until the outside skin of the eggplant is charred black and the pulp inside is soft (20-30 minutes). Let it cool a bit, then scrape the eggplant out of the skin into a bowl to cool, preferably in the fridge for a few hours.
Pour off any extra liquid from the bowl before using the eggplant. In a food processor, mince the garlic and salt. Add eggplant and tahini. Pulse the food processor to mix until smooth. Add lemon juice. Pulse again until lemon juice is blended in. Taste. Adjust lemon juice, salt, or tahini if needed.
For the best flavor, let sit in the fridge for a couple of hours. Makes about 1 & a 1/2 cups of Baba G.
