Creamy Baba Ghanoush Dip
1 medium eggplant
1 clove garlic
1/4 cup tahini paste
1 tablespoon lemon juice
1 tsp salt or to taste, plus extra for roasting
olive oil, for roasting
Preheat oven to high broil.
Slice the eggplant into 1/4 inch rounds and sprinkle with salt, then place in a colander in the sink to drain any excess liquid. After 10 minutes, rinse slightly and pat dry between two tea towels or paper towels.
Arrange on a baking sheet and drizzle with olive oil and a pinch of salt. Roast on top rack for 5-10 minutes, turning once or twice, until the eggplant is softened and golden brown. Remove from pan, stack, and wrap the rounds in foil. Let cool slightly for 5 minutes.
Peel away most of the skin of the eggplant (it should come off easily) and add flesh to a food processor. Add the remaining ingredients and mix until smooth and creamy.
Serve with a drizzle of olive oil on top, along with fresh cut veggies or warm whole wheat pita bread.
Short on time? Use canned smoky baba ghanoush instead of fresh eggplant and add a little less tahini and lemon juice, and no salt.