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1.
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Preheat oven to 400 degrees F. Cover baking sheet with foil.
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Wipe eggplant and pierce with point of sharp knife.
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Place on prepared baking sheet and bake in preheated oven 35 to 45 min.
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When cold sufficient to handle, peel eggplants and remove seeds.
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Place in container of food processor and sprinkle with lemon juice to keep from browning.
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2.
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Add in tahini, garlic, and salt.
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Process till smooth.
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3.
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Spread onto serving platter and pour small amount of extra virgin olive oil over top.
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Garnish with minced parsley, paprika, or possibly pomegranate seeds.
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Serve with warmed pita bread and crudites.
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Cover and store in refrigerator.
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Notes: Baba ghanoush is a traditional dish of Lebanon and Syria, and is often served with raw or possibly blanced vegetables.
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The combined flavors of eggplant, garlic, and lemon juice are very Mediteranean.
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For a smokey flavor, grill eggplant over warm charcoal instead of baking in the oven.
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Variation: In Greece, extra virgin olive oil is used instead of tahini.
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In Syria yogurt is added for a lighter tasting dish.
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In Turkey it is called Hunkar Begendi, tahini and garlic are omitted and 1 c. white sauce and 1/3 c. grated cheese are mixed into the eggplant and heated before serving.
