I have long made baba ghanoush, but only this year was I so inspired to cook the eggplant outside to keep the kitchen as cool as possible. This is a flexible recipe and you may cook the eggplant in your oven, but I tried it outside and loved staying cool and loved the taste. The recipe may be cut in half. Experiment with how much of each ingredient you like.
2 pounds eggplant (about 4 medium)
2 T tahini
4 T lemon juice
1 clove garlic (roasted garlic is also delicious in this recipe)
salt to taste
olive oil to taste
Place eggplant on medium hot grill and bake approximately 25-35 minutes, or until outside is charred and center is super soft. If the juice drips out, that's great. Let cool slightly and scoop eggplant out into colander or salad spinner. Let drip in colander for 1/2 hour or spin to get some of the water out (it will be creamier and thicker if you do this step). Add additional ingredients, except parsley and olive oil, and puree in food processor or blender until smooth and creamy. Add olive oil, if desired, to make in creamier. Add a little cayenne or zatar to spice it up. Serve with pita, flatbread, veggies or crackers. Great in a pita sandwich stuffed with fresh tomatoes and cucumbers.