I do not like eggplant. My husband loves it but I don't. I have tried it prepared many different ways: fried, battered, in tomato sauce, lasagna, parmagean, roasted, grilled-you name it I have tried it but I just can't get on board. This doesn't mean I don't cook it-I just don't eat it. However there is one way I like eggplant. That is in the form of Baba Ganoush. Something about this salad makes the eggplant delicious to me. So when I saw this recipe for Baba Ganoush I had to try it. I had never thought about making Baba Ganoush before and when I saw how simple it was I couldn't believe it. The only change I made to the recipe was I didn't use paprika as all I had was sweet paprika and I didn't think it was an appropriate substitute for smoky.
2 Tbls. Tahina
1 Clove Garlic, minced
lemon juice, to taste
Pinch Smoked Paprika, optional
Roast eggplant at 425 degrees until black, softened and oozing juice, about 45 minutes. Mash eggplant pulp (remove skin) with rest of ingredients.