So I said I wanted to try making Baba Ganoush again. Last time I made it the garlic was too strong for me. This time I roasted the garlic ahead of time and it made all the difference. I used peeled garlic cloves.
To roast peeled garlic cloves: Heat oven to 375ºF. Line a pie pan or baking dish with foil. Put in a handful of garlic cloves in the center then drizzle olive oil on top and sprinkle liberally with salt and pepper. Fold up the foil packet and seal tightly. Bake for about 45-60 minutes or until soft.
I put the eggplant on the outdoor grill and turned it occasionally and got it nice and chared and smoky. This took about 30 minutes. Then I wrapped it in foil and let it rest for another 15 minutes.
I did not have tahini but I saw that you can make your own by toasting sesame seeds in a frying pan, then letting them cool. Keep them moving because they can easily burn. I put them in this nice mini-food processor we have that came with our stick blender. (I use this way more often than our large food processor.) I buzzed them to a powder, then carefully added some olive oil until the mixture was the consistency of peanut butter. Then I added a bit of salt.
Now I opened up the eggplant in the foil and scooped out the flesh and put it in our large food processor. I added about 2 tablespoons of tahini and a couple of cloves of roasted garlic and a bit of olive oil and buzzed that. I tasted as I went and added more tahini because I thought I needed it. You should do the same.
Anyway it came out really good. I had it with some left-over Chicken Kabobs and slices of English Cucumber. A nice meal.