Preheat an oven to 400 degrees F.
Wash and dry eggplants. Do not peel or chop off the stems. Pierce each side of the eggplants with a fork.
Place whole eggplants in the oven and roast for 45 minutes turning them 2 to 3 times. The eggplant are done when the outer shell is blackened or charred, and the inside is soft.
Allow eggplants to cool. Once cool, cut eggplants lengthwise with a knife, and scoop out the pulp with a spoon; discard the skin. Put the pulp in a mixing bowl and mash it into a puree with a fork or blender. If using a blender, make sure not to liquefy the eggplant pulp.
Add lemon juice, tahini, and chopped garlic to the eggplant puree and mix gently and thoroughly until the Baba Ganoush has a smooth consistency.
Pour Baba Ganoush into a serving dish and garnish with chopped parsley.
Garnish with chopped parsley.
Serve chilled or at room temperature with whole wheat pita bread.
Tahini* Recipe Made Simple - makes 210g (7.5oz)
1 cup roasted Sesame seeds
4 Tbsp. Olive oil
2 Tbsp. Lemon juice
2 Garlic cloves
Combine all the ingredients.
Grind to a smooth consistency, add 2 Tbsp. warm water if needed.
Use 2 Tbsp. for Baba Ganoush recipe and save the remaining Tahini in an airtight container for future use.
Serving Size 1
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.