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Roasted Eggplant Tahini Dip (Baba Ganoush)

Make this on Sunday and use throughout the week as a dip, sandwich spread or salad topper. I promise it won’t last long.

Roasted Eggplant Tahini Dip

 2 medium eggplants (2 lbs), halved lengthwise
  cup extra virgin olive oil, plus more for serving
 5 tsp kosher salt, divided
 4 tbsp lemon juice (about 1 large lemon)
 1 garlic clove, grated
 ½ cup tahini
 flaky salt, such as Maldon, for serving
 Aleppo pepper (optional), for serving

With rack in the center position, preheat oven to 425°. Line a baking sheet with parchment paper.


Using a paring knife, score the cut side of the eggplant halves.


Brush the olive oil on the cut side of the eggplants. Sprinkle with 1 teaspoon of the salt.


Place eggplants, cut side down, on the parchment lined baking sheet. Bake for 50 minutes, until the cut side is well-browned and eggplant is soft.


While eggplant cools, in a large bowl mix the lemon juice and the garlic. Allow to sit for at least 10 minutes.


When eggplant is cool enough to handle, use a large spoon to scrape the eggplant from the skin. Add eggplant to lemon garlic mixture.


Add tahini and remaining 1/2 teaspoon salt to eggplant mixture and stir to combine. Using an immersion blender, blend the eggplant until desired consistency is reached. For a chunkier dip, use a potato masher or fork instead of the immersion blender.


To serve, transfer eggplant dip to a bowl. Drizzle with olive oil. Sprinkle with flaky salt and Aleppo pepper (if using). Serve with cut vegetables, pita or crackers.