Baba ganoush

Ingredients

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• 2 medium eggplants (approx. 2 to 2 ½ lbs total)
• 3 tbsp tahini
• 2 tbsp extra-virgin olive oil
• 1 ½ tbsp lemon juice
• 1 garlic clove, minced
• ¼ tsp salt (or more to taste)
• 1–2 tsp chopped parsley (for garnish)

Directions

1. Roast eggplants over medium-high stovetop flames, turning every 3–4 minutes, for 15 minutes until charred and deflated.
2. Steam eggplants in a covered bowl for 15 minutes.
3. Scoop out eggplant flesh, roughly chop, and mash in a bowl.
4. Mix eggplant with tahini, lemon juice, olive oil, garlic, salt, and parsley.
5. Garnish with parsley and olive oil. Serve.

Notes

• Store leftovers in the fridge for up to 4 days; flavors improve by the second day.
• Freeze eggplant flesh for future use; thaw and mix ingredients when needed.