Baba Ghanoush Made Simple

==Description==
Adjust the amount of eggplant, garlic and lemon juice in this dip depending on how creamy, garlicky or tart you want it to be. The dip can be served with a garnish of chopped fresh cilantro, olives or pickled cucumbers. Hot pepper sauce or a little ground coriander can be added too. Make sure to have toasted wedges of pita bread on hand for dipping.
* Cook time: Varies
* Serves: 2 – 4
==Ingredients==
* 1 large or 2 medium eggplants
* 2 – 4 garlic cloves, chopped
* 6 – 10 tbsp tahini
* juice of 1 lemon, or to taste
==Directions==
# Place the eggplant(s) directly over the flame of a gas stove or on the coals of a barbecue.
# Turn the eggplant fairly frequently until deflated and the skin is evenly charred.
# Remove from the heat with tongs.
# Alternatively, place under a hot broiler, turning frequently, until charred.
# Put the eggplant(s) in a plastic bag and seal the top tightly, or place in a bowl and cover with crumpled paper towels.
# Leave to cool for 30 – 60 minutes.
# Peel off the blackened skin from the eggplant(s), reserving the juices.
# Chop the eggplant flesh, either by hand for a coarse texture or in a food processor for a smooth purée.
# Put the eggplant in a bowl and stir in the reserved juices.
# Add the garlic and tahini to the eggplant and stir until smooth.
# Stir in the lemon juice.
# If the mixture becomes too thick, add 1 – 2 tbsp water.
# Spoon into a serving bowl.
# Serve at room temperature.
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Category:Dip Recipes
Category:Spread Recipes
Category:Garlic Recipes
Category:Lemon juice Recipes
Category:Eggplant Recipes