Baba Ganoush

By tulawdog

Ingredients

• 2 eggplants
• 3 cloves garlic
• 1/2 c. tahini
• 1/2 c. lemon juice (juice of one lemon)
• 3 T. olive oil
• sea salt and fresh cracked black pepper
• 2-4 T. sesame seeds
• 1 squeeze of Sriracha, optional

Preparation

Step 1

Preheat oven to 400 degrees. Line an edged cookie sheet or a 9 x 13 baking pan with tin foil. Poke holes in eggplants with fork on all sides to prevent an “eggsplosion”. Bake for 30-45 minutes until skin is wrinkled up and separates from eggplant easily. Remove skins and place eggplants into a blender. Add garlic, tahini, lemon juice, salt and pepper, sesame seeds and blend into dip. Pour in serving dish and wait till it cools down to room temperature (you can put in fridge for a few to get there faster, I can’t help myself and just eat it right away). Before serving make a pool in the center of dip and fill with olive oil. Garnish with sesame seeds and fresh cracked pepper and Sriracha. Serve with pita bread. So yummy!