This classic Middle-Eastern dip is lighter and smokier than it’s cousin Hummus, but is simple and quick to prepare. And it’s one of the few recipes I know of where overcooking the vegetables makes it better. You can roast the eggplant ahead of time and then make the dip within 2-3 days.
Roast 1 lb. whole eggplants in an oven at 350 on a baking sheet, or directly on a grill set to medium. When the eggplant “collapses”, flip them over and continue cooking until they are completely soft but before they leak out too much of their liquid.
Allow the eggplants to cool, then remove their stems. Place in a large food processor, whole or cut into pieces.
Add 1 pressed, medium size garlic clove (or larger if you want it more garlicky), 3 T. tahini, the juice of 1 lemon, and 1 t. salt. Puree until smooth, then slowly drizzle in 3 T. olive oil. The dip should be smooth and lightly fluffy. Add more olive oil if it is still to thick and dense.
Taste and add lemon juice and/or salt if you like.
Serve the Babaganoush in a bowl with sliced cucumbers, carrots and tomatoes plus toasted pita or bread for dipping.