Try this super yummy easy-to-prepare homemade version!
2–3 eggplants (about 2 lbs all together)
2 cloves of garlic, minced
3 tablespoons fresh lemon juice (adjust amount to taste)
4 tablespoons Peloponnese Tahini
2 tablespoons olive oil
3 tablespoons chopped parsley (plus some for garnish)
Optional: ¼ cup chopped Peloponnese Flame Roasted Sweet Peppers
Preheat oven to 375 degrees.
Prick all sides of the eggplant with the tines of a fork (to make sure steam can escape while it’s roasting). Char eggplants over a flame or under broiler until skin is charred all around. The more charred the skin, the smokier the flavor will be. Place into an oven proof dish and bake in the preheated oven for 20-30 minutes. The eggplant needs to be completely soft – it should look rather “overdone” and collapsed inward.
Allow to cool, slice, lengthwise and scoop out the flesh. Place into strainer and press to remove any additional liquid. Remove eggplant pulp from strainer, chop finely and put into a bowl.
In a small bowl, stir together lemon juice, tahini, garlic, 1 tablespoon of the olive oil, parsley and salt & pepper to taste. Once mixture is homogeneous, add to eggplant pulp and mix thoroughly, seasoning with extra lemon juice and salt as desired.
Heap the Babaganoush into a serving bowl, garnish with reserved 1 tablespoon extra virgin olive oil and parsley and serve. Note: refrigerating for a few hours or overnight before garnishing with olive oil and parsley will allow flavors to develop more fully.