2 1-pound eggplants
2 garlic cloves, unpeeled
1/4 cup tahini (sesame puree)
1 tablespoon fresh lemon juice
1 generous teaspoon kosher salt
Extra-Virgin olive oil for drizzling
Place eggplants directly over (or under) gas flame on burner (or under broiler) and cook, turning frequently until skin is charred and flesh is very tender when pierced with a small, sharp knife, about 10 minutes. Using tongs: transfer eggplants to strainer and cool slightly, allowing eggplants to drain. When cool just enough to handle, cut each eggplant in half lengthwise and continue to drain until cool (you should drain off about 1 cup of liquid). Meanwhile, roast the garlic cloves in a heavy, small, dry skillet over medium heat until browned and tender when pierced with small, sharp knife, turning frequently, about 5 minutes. Cool garlic cloves.
Peel eggplant and garlic and transfer to processor. Add tahini, lemon juice and salt and process until smooth, scraping down sides of processor. Season with additional salt if necessary. Transfer baba ganouj to medium bowl; drizzle with a small amount of olive oil.
Using tongs turn pita bread over gas flame until warm. Cut into wedges and serve with baba ganouj.
- Recipe courtesy of Eat Fresh.