Preheat oven to 425* F. Pierce each eggplant with a paring knife at least 10 times each.
2 Medium Eggplants
Roast the whole eggplants for 40-45 minutes or until the eggplants are completely soft all the way through. You will know that they are soft if you press one with your finger and it deflates.
Allow to cool until you can handle them.
To peel the eggplants, cut them in halk and use a spoon to scoop the flesh out. Scoop the eggplant directly in to a strainer.
Allow the eggplant to sit in the strainer for 15 minutes to release any excess liquid. See note.
Into the bowl of a food processor, combine eggplant, tahini, garlic and lemon juice. Blend on high for 1 minute.
1 Large Clove of Garlic, ⅓ Cup Tahini, ¼ Cup Lemon Juice
Scrape the sides of the bowl down and add salt and pepper.
½-3/4 teaspoon Kosher Salt, Black Pepper to Taste
Blend on high for another 30 seconds.
Serve immediately or transfer to a container to a container with an airtight lid and store in the fridge for up to 4 days.
Notes
Don't skip allowing the eggplant time to drain in the strainer. It will remove excess liquid and keep your baba ganoush nice and thick.