The World’s Best Oil-Free Baba Ganoush
Credit:
by Dr. Joel Kahn
Ingredients
- 2 to 3 medium eggplants (about 3 lbs total)
- 1/3 cup tahini (optional)
- 2 cloves garlic, peeled and crushed
- Juice of 2 lemons (about 1/2 cup)
- Kosher salt and freshly ground black pepper
Directions
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Preheat oven to 450°F. Place the eggplants in a roasting pan and stab a few holes in them with a fork. Roast the eggplant until the skin is charredand the interior is tender, 15 to 20 minutes. Let cool.
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Peel and seed the cooled eggplant, roughly chop the flesh, and then transfer it to the bowl of a food processor.
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Add the tahini, garlic, lemon juice, some salt and pepper to taste, and a few teaspoons of cold water to the processor bowl. Process the mixture to a coarse paste, adding a bit more water as needed to allow the mixture to blend.
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Adjust the seasoning with salt and pepper to taste and serve.
