Babaganoush

A delicious Middle Eastern appetizer. Roasted eggplant made with homemade tahini sauce. The best version is made by roasting the eggplant over an open flame, which gives it a wonderful smoky flavor. If this isn’t possible, the eggplant can also be roasted in the oven. Babaganoush is usually served with fresh pita as an appetizer or alongside shish kebabs 

Ingredients

• 2 medium eggplants

• 1/2 cup tahini sauce (recipe below)

• 3 cloves garlic

• 2 tbsp plain yogurt

• juice of 1/2 lemon

• salt to taste

• parsley, pomegranate seeds, and olive oil for garnish

For the Tahini Sauce

• 1/2 cup tahini paste

• 3/4 cup water (more or less may be needed, depending on the desired consistency)

• juice of 1 lemon

• salt to taste

Steps

Tahini Sauce

1. Tahini paste is quite thick and has a dark gray color. Mix the paste well, add the lemon juice, and gradually pour in the water while stirring. As the water is added, the paste will become lighter and almost white. Season with salt to taste

2. Pierce the eggplants in several places with a fork and roast them whole on the grill, turning occasionally, until tender

3. Peel the eggplants and squeeze out the excess liquid

4. Finely chop the eggplant flesh with a knife

5. Press the garlic through a garlic press

6. Add the tahini sauce and yogurt

7. Add the lemon juice

8. Season with salt to taste

9. Before serving, sprinkle with finely chopped parsley and pomegranate seeds, and drizzle with olive oil