Makes 1 quart
The puréed eggplant gives a silky smooth texture to this baba ghanoush. Enjoy it as a dip for vegetables or serve with pita bread. Its versatility makes it a natural candidate to put out on a meze table alongside other dips and spreads.
Ingredients
- 2 large eggplants
- 1/2 cup tahini, plus more as needed to taste
- 4 garlic cloves, crushed with salt
- Juice of 2 lemons
- Freshly ground black pepper, to taste
- Salt, to taste
- Olive oil, for garnish
- Aleppo pepper, for garnish
Directions
- Wash the eggplant and roast on a rack in the oven or directly on the grill until completely soft in the middle. Remove the eggplant from the heat and allow it to cool until it can be handled.
- Peel the eggplant and place into a fine-mesh sieve. Allow any excess juices to drain for about 15 minutes. Mash the eggplant to a purée consistency.
- In a food processor fitted with the metal blade, mix the tahini, garlic, lemon juice, pepper, salt, and a little cold water until the purée is homogenous. Pulse in the eggplant and purée until smooth. Taste and adjust the seasoning and consistency.
- Before serving, drizzle with olive oil and sprinkle with Aleppo pepper.
