Baba Ghanoush (Moutabbal)

Ingredients (2 servings):

• 2 middle sized eggplants (aubergines),
• 3 tbsp tahini,
• 3 cloves of garlic,
• 2 tbsp extra virgin olive oil,
• 1 tbsp of lemon juice,
• a pinch of salt,
• additional ingredients:
• get inspiration from the hummus recipe
• to try:
• walnuts
• pomegranate molasses 

Algorithm:

1. Pre-heat the oven to 220°C, line the baking sheet with parchment paper or aluminium foil.
2. Prick each eggplant with a fork several times and roast in the oven for 20--30 minutes while turning each 10 minutes; the eggplants should lose their shape (in my Remoska, it took ~1 hour without pre-heating). The skin should be burnt a bit.
3. Let the eggplants cool a little, scoop the pulp out, discard the skin, and let the pulp drain in a colander (at least 1 hour is recommended).
4. Mix all ingredients in a food processor.

Note: call the dish as you like, the name differs according to the region.

References:

• http://www.davidlebovitz.com/2008/07/baba-ganosh/
• http://smittenkitchen.com/blog/2014/08/smoky-eggplant-dip/