Baba Ganoush

Method

1. Place the roasted eggplant on a cutting board and peel away the charred skin, then scrape all of the soft flesh into a fine-mesh strainer and let it drain for 1 minute to remove excess moisture.
2. Transfer the drained eggplant flesh to a food processor along with the 3 cloves of garlic, 2 tablespoons of tahini, and the juice of 1 lemon.
3. Pulse the mixture until it reaches a slightly chunky, creamy consistency typical of traditional Lebanese baba ganoush, being careful not to over-process it into a completely smooth puree.
4. Taste and adjust the balance of lemon juice and tahini as needed, then transfer the baba ganoush to a shallow serving bowl.
5. Drizzle the 2 tablespoons of olive oil over the top in a circular motion and serve immediately or refrigerate for up to three days.