Baba Ganoush is basically a salad of roasted eggplant mixed with Tahini. The secret to a good Baba Ganoush is the subtle smoky flavor of the eggplants. You can char them directly over an open flame. We prefer to bake them in a tray at the bottom of an oven. Make holes in the eggplants with a sharp knife to prevent them from bursting in the oven and make sure to turn them over a couple of times until they are black on all sides.
Let the eggplants cool a bit and place their insides in a mixing bowl. Do not use the charred skin. Add Tahini Aljana®, a generous amount of lemon juice, garlic, and a pinch of salt. You can stir it with a fork or use a hand blender for a smoother texture. Enjoy it with bread or as a side dish.
