Eli Ben-Yehuda 
The Arabic bābā means “father”, while ghannūj could be a personal name. The word combination is also interpreted as “father of coquetry” or “indulged/pampered daddy.” I personally love Baba Ghanoush. The first time I tried this middle eastern delicacy was while I was traveling in a market in Istanbul. The sites, the sounds, and oh the flavors.
When traveling abroad I stay away from American cuisine and try what the locals have to offer. So whether you serve this as a side dish for dipping vegetables or as a spread on fresh warm pita bread it is amazing. Simple to make and tasty to eat, enjoy this at your next gathering.
Ingredients:
- 2 to 3 medium eggplants (about 3 pounds total)
- 2 to 3 tablespoons olive oil
- 1/3 cup tahini
- 2 cloves garlic, peeled and crushed
- Juice of 2 lemons (about 1/2 cup)
- Kosher salt and freshly ground black pepper
- Freshly ground black pepper
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Directions
1. Preheat the oven to 450°F. Rub the outside of the eggplants with olive oil and place them in a roasting plan. Roast the eggplant until the skin has charred and the interior is tender 15 to 20 minutes. Let cool.
2. Peel and seed the cooled eggplant, roughly chop the flesh and then transfer it to the bowl of a food processor.
3. Into the processor bowl add the tahini, garlic, lemon juice, some salt and pepper to taste, and a few teaspoons of cold water. Process the mixture to a coarse paste, adding a bit more water as needed to allow the mixture to blend.
4. Adjust the seasoning with salt and pepper to taste and serve.
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