2 medium sized eggplants (2 pounds total)
1/2 cup tahini
2/3 cup fresh lemon juice
3/4 teaspoon salt, and more to taste
1 teaspoon mashed garlic (about 2 cloves)
2 tablespoons full fat plain yogurt for a lighter and creamier dip (or 1 1/2 tablespoons olive oil for a thicker dip)
3/4 teaspoon red pepper flakes
Garnishes: Parsley, paprika, and drizzled olive oil
This is a great Baba Ganoush recipe, it has a very nice smokey flavor, and a light smooth texture. The smokey flavor is achieved by either grilling the eggplant over charcoal, on a gas stove top, or roasting in the oven.
Wash and dry the eggplant. Pierce the eggplant with a fork in a few spots.
If grilling, put the eggplant directly on the coals. If using a gas stove top, place the eggplant directly on the stove top over medium heat. If roasting in the oven, preheat oven to 400 degrees, put eggplant on a cookie sheet and place 5 inches away from the heat source.
Allow the skin to burn, crack, and blister. Continually turn the eggplant every few minutes. Once the exterior has a nice char. Remove from heat, and tightly wrap the eggplant in aluminum foil. Wrap with few layers of foil to keep the juices from leaking out. Place back on the heat source and cook for 30 minutes, turning over once while cooking. Eggplant should be very soft and cave in when cooked.
Remove eggplant from heat carefully, it will be very hot and steaming. Set aside and allow to cool.
In a bowl mix tahini, lemon juice, crushed garlic, red pepper flakes, salt, and yogurt (or olive oil).
When the eggplant has cooled, place in a dish to retain any water from the eggplant, this will have a great smokey flavor. Cut the eggplant in half. Peel away and discard the blackened and charred skinned. Take the flesh of the eggplant (and any juices) and add to a food processor. Add tahini mix into processor and pulse until mixed well.
Season with additional lemon and salt to taste.
Refrigerate for 2 hours before servings.