Eggplant is baked until completely soft, then pureed with tahini, garlic, lemon juice and olive oil until smooth. Babaganoush is traditionally used as a dip or a sandwich spread. This is a vegan recipe.
Prick one large or two smaller eggplants with a knife in a few spots. Place on a baking sheet and bake at 350 degrees until it is completely soft and the skin is at least partially browned — 25 to 35 minutes. Remove and allow to cool. (You can also do this step prior to making the dip and store the cooked eggplant in the fridge until you’re ready).
Cut the woody stem “cap” off the top of the eggplant and discard. Put the eggplant (including the skin) in a large food processor, cutting into chunks if necessary. Be sure to include any liquid that oozes out.
Puree briefly to consolidate. Add 1 T. tahini and 1 t. salt. Peel 1 small clove of garlic and crush in a garlic press, then add to the food processor. Puree again, this time for a minute or longer. If the mixture is still runny, add a little more tahini and puree again.
Turn the food processor on and slowly drizzle in 1 T. lemon juice. Then with the processor still running, drizzle in 1 T. olive oil. The babaganoush should “fluff up” as it becomes more emulsified.
Taste the dip and add more salt or lemon juice to taste.