Easy 'Baba Ghannouj' Eggplant Dip
A few cloves of Garlic
Start by washing your eggplant and garlic cloves. Wrap the eggplant in aluminum foil, place it directly on the stove-top burner to roast for about 25 minutes. After roasting, cut the eggplant open and remove any seeds that you can get (not all will come out, try your best!). Drop the roasted eggplant and garlic into food processor and blend. Slowly add tahini, lemon juice, and salt. Do a taste test and see what needs to be added, sometimes more tahini and some times more lemon juice. This is where you can make it just how you like it. Pour into your dish, drizzle some olive oil and paprika and enjoy!