Ingredients

• 1 large eggplant
• 2 tablespoons lemon juice , or more to taste
• 0.25 cups tahini , or to taste
• 2 tablespoons sesame seeds
• 2 cloves garlic , minced
• salt and pepper to taste
• 1.5 tablespoons olive oil

Instructions

1. 1 Preheat the oven to 400 degrees F (200 degrees C). Lightly grease a baking sheet.
2. 2 Place eggplant on the prepared baking sheet, and pierce holes in the skin with a fork. Roast in the preheated oven, turning occasionally, until very soft and tender, 30 to 40 minutes. Set eggplant aside until cool enough to handle; slice in half and scoop flesh into a colander or fine mesh sieve over a bowl; drain for 5 minutes.
3. 3 Place eggplant, lemon juice, tahini, sesame seeds, and garlic in blender, and puree. Season with salt and pepper to taste.
4. 4 Transfer eggplant mixture to a medium size mixing bowl, and slowly mix in olive oil. Refrigerate the baba ghanoush until completely chilled before serving.

Nutrition per serving