There is no end to my love for baba ghanoush: good for you, easy to make, and hard to resist. I almost think it shouldn’t qualify as lenten…but it does.
This recipe is from Desert Candy.
2 large eggplants (about 2 lbs), pricked all over with a fork
2 garlic cloves
3/4 teaspoon sea salt
1/4 cup fresh squeezed lemon juice
1/4 cup tahini
Preheat oven to 450 F and roast the eggplants for 40-45 minutes, until the skins are black and the flesh is soft and collapsed.
Meanwhile, smash the garlic with the salt in a mortar and pestle until paste-like. (In lieu of a mortar and pestle–although I keep telling myself I need to get one!–I have used a small food processor for this step.) In a large bowl, whisk together the lemon juice and tahini until thick and lighter in color. Add the garlic paste.
When the roast eggplants are cool enough to handle, split them in half and scoop out the soft flesh. Puree the eggplant flesh in a food processor until smooth.
Add the eggplant puree to the garlic/tahini mixture. Taste for seasoning. Allow to rest until cool.
To serve, spread in a platter and drizzle with olive oil and any of your desired toppings.