1 large eggplant
1 1/2 tbsp tahini paste
1 garlic clove
1 tbsp lime or lemon juice, more if you like
Salt and pepper
1/2 tsp to 1 tsp cayenne pepper (optional)
1/2 tsp sumac, garnish
Toasted pine nuts, garnish
Parsley leaves, garnish
Preheat the oven to 425 degrees F. Trim the top of the eggplant and cut in half, and using your knife, make a few slits in the skin.
Sprinkle the eggplant flesh with salt and let it sit for a few minutes to “sweat out” it’s bitterness, then dab dry.
Place the eggplant halves, flesh side down, on a lightly oiled baking sheet then drizzle with olive oil. Bake in the 425 degree F heated-oven for 30-40 minutes or until the eggplant fully softens through. Remove from the oven and set aside to cool.
When the eggplant has cooled, scoop the flesh out and transfer to a colander. Let drain for 3 minutes.
Transfer eggplant flesh to the bowl of a food processor attached with a blade. Add the yogurt, tahini, garlic, lime juice, salt, pepper, sumac and cayenne. Pulse or run the food processor ever so briefly just until everything is blended (avoid over-blending).
Transfer the baba ganoush spread to a small bowl. Cover and refrigerate for an hour (if you don’t have the time, try refrigerating for a few minutes to let the flavors meld and the baba ganoush thicken a bit.) Just before serving, top the baba ganoush with a sprinkle of sumac, olive oil, toasted pine nuts and parsley leaves. Enjoy with a side of warm pita bread.