1–2 Rosa Bianca eggplants (or 1 large globe variety)
3 large cloves garlic
1/2 teaspoon coarse salt
Juice of 1 lemon
3 tablespoons tahini
Pita bread for serving
Preheat oven to 400°F.
Poke the eggplant(s) all over with a fork and then char over a gas burner, turning with tongs until the eggplant skin is blackened all over. This might take 5–10 minutes depending on the strength of the flame. If you prefer, you can do the char step under a broiler or skip it altogether. Transfer the eggplant(s) to a parchment-covered sheet pan and roast in the preheated oven until they collapse or are completely soft and tender when prodded with a fork. Remove the stem/cap end of the eggplant to your compost bin, and if you charred the skin, you may want to remove the blackened parts. Then transfer the roasted eggplant (skin and all if you didn’t char it) into the bowl of a blender or food process (or a deep bowl if you want to use an immersion blender).
Peel the garlic cloves and either 1) mash with salt using a mortar and pestle or 2) mince the garlic and it add with the salt to the cooked eggplant. Add the lemon juice and tahini and process until the mixture is creamy. Note: Since each eggplant comes in its unique size, the ingredient quantities here are relative. You will want to taste to get the right balance of garlic, salt, lemon juice, and tahini, adding more of whichever flavors you like emphasized.
Serve with pita wedges.
Keywords: Baba Ganoush, egglant, pita, dip, party dip