Most baba ganoush recipes call for roasted the eggplant whole or halved and scooping out the inside or peeling the eggplant prior to cooking. I love the skin on. It’s how I know what I’m eating. I cut the eggplant into small pieces before roasting for maximum surface area caramelization. I’ve this recipe several times since we have an insane amount of eggplant that we are have cultivated over the past year (thanks to Marcia). It’s such a great recipe, because its flexible… as is hummus. If you think you want more lemon, add it. If you like tahini, add that. But just be sure not to be shy with the olive oil and make sure to use the tastiest one you have.
3 small to medium sized eggplants
2 cloves of garlic sautéed
2 T greek yogurt
Juice of 1 lemon or to taste
1/2 cup of olive oil
2 T tahini
Heat the oven to 375. Cut the eggplant into 2.5 inch slices, like a short stubby French fry (skin on). Toss them with a few swigs of olive oil and salt and pepper. Roast until golden brown on all sides (flip once). Let cool. Meanwhile put one T of olive oil in a small skillet over medium low heat. Add the smashed garlic and let it get a lovely golden brown. Then transfer to a food processor with the garlic, yogurt, salt, pepper, olive oil, and lemon juice. Pulse until smooth-ish and the consistency you think is delicious. Some people like really smooth and velvet-y. I like somewhere in between. Served with pita. I grill mine in a dry grill pan until they have grill marks. Cut them into 6ths and douse them in olive with a sprinkling of salt. So good.