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Simple Baba Ganoush


1 medium or 3/4 of a large eggplant
1 large clove garlic, grated or finely minced
1 lemon, juiced
2 tablespoon Tahini
Sea salt
2 tablespoon fresh basil, chopped
Olive oil


  1. Preheat oven to high broil and position a rack at the top of the oven.
  2. Slice your eggplant into 1/4 inch rounds, sprinkle with sea salt, and place in a colander in the sink to drain excess liquid.
  3. After 10 minutes, lightly rinse and pat dry between two towels.
  4. Put on a baking sheet and drizzle with olive oil and sea salt.
  5. Roast for 5-10 minutes, turning once or twice, until the eggplant is softened and golden brown.
  6. Once cooled, peel away most of the skin of the eggplant (a little is OK) and add flesh to a food processor.
  7. Add lemon juice, garlic, tahini, a pinch of salt and mix until creamy.
  8. Add herbs last and pulse to incorporate.
  9. Taste and adjust seasonings as needed.
  10. It will keep covered in the fridge for several days.