Baba Ganoush

1. Put the whole eggplant on the grill, rotating it around until the skin is completely charred. Let the eggplant cool.

2. Once cool, halve and scoop out the flesh, blend in a food processor with the lemon juice and olive oil until smooth. Mash the salt and garlic together and combine with the eggplant, along with the tahini.

Before serving, drizzle with olive oil.

I highly recommend cooking the eggplant in the grill for a nice smoky flavor. For an alternative way of cooking it, preheat oven to 400 degrees F. Prick eggplant all over with a fork. Bake whole until tender (about 30 minutes).