A while back I posted a Baba Ganosh recipe that we really liked. I had some eggplant sitting in my fridge and decided to try another Baba Ganosh and we found another winner. The only change I made to this recipe was I didn't char the eggplant prior to roasting. Otherwise it was delicious.
3 medium-sized Eggplants
1/2 cup (130g) Tahini (roasted sesame paste)
1 1/4 tsp. Kosher Salt
3 Tbls. Lemon Juice
3 Cloves Garlic, peeled and smashed
1/8 tsp. Chili Powder
1 Tbls. Olive Oil
a half bunch picked flat-leaf parsley
Preheat the oven to 375F (190C). Place the eggplants on a baking sheet and roast in the oven for 20 to 30 minutes, until they’re completely soft; you should be able to easily poke a paring knife into them and meet no resistance. Remove from oven and let cool. Split the eggplant and scrape out the pulp. Puree the pulp in a blender or food processor with the other ingredients until smooth. Taste, and season with additional salt and lemon juice, if necessary. Chill for a few hours before serving.