You can buy this dip ready made in any supermarket for $2 to $3, but if you want to make your own and eggplants are in season, try this recipe.
When I made my first batch I couldn’t believe it was so easy and yummy.
1 eggplant medium sized
harrisa or greek oregano (rigani)
1/4 c lemon juice
2 cloves crushed garlic
salt to taste
1T olive oil
1. Roast the eggplant in the oven on a baking tray or flat tray for 30 minutes at medium heat. Rub the eggplant with your favourite herb. I use harrisa or greek oregano, depending on who my guests will be.
2. Peel off skin while hot and remove stem and end. I tend to leave the skin for more texture, so I’m not a real baba ghannouj purist.
3. Place the eggplant into a blender with lemon juice, tahini, garlic and salt.
Check the taste and add more lemon juice or some olive oil to mellow out the taste. I like it tart, so I add more lemon juice.
This dip can be made days ahead and the flavour does develop further overnight.