Baba Ghanosh

Baba Ghanoush

4 globe eggplants

4 T tahini

2 lemons, juiced

2 tsp salt

4 cloves of garlic

Preheat the oven broiler. Slice the eggplants in half. Line a cookie sheet with foil or parchment paper. Place the eggplants flesh side down. Roast the eggplant for 30 minutes until tender and slightly charred. Remove from oven and peel the eggplant. Put the eggplant pulp into a bowl to rest for 15 minutes. In a food processor, put tahini, garlic, lemon juice and salt. Pulse until smooth. Add eggplant and continue to pulse until smooth. Adjust salt if needed. Garnish with romaine lettuce leaves, tomato roses or radish flowers.