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baba ghanoush

When we lived in Chicago and worked in restaurants, it was common to not get back to our tiny studio apartment until 1 or 2 in the morning. Grubhub was a new magical innovation and there was a place that would deliver until 3am. Their baba ghanoush was perfect. Creamy. Smoky. Spicy from fresh garlic and savory from the tahini. Just perfect. I've recreated something close here in this recipe, using the tools I have in my kitchen. (no open flame. no smoker. just me and my oven)
5 ingredients. Including salt.
Baba Ghanoush3sp per 1/2 cup makes 4 cups
3 medium eggplants 1/2 cup tahini 3 lemons, juiced 5 cloves of garlic, grated on a microplane 1/2tsp salt (more to taste)
Preheat the broiler of your oven to high and place the rack about 6 inches from the heating element at the top. 
On a rimmed sheet pan, place the eggplants. Pierce them with a knife 3 or so times on each side.
Broil the eggplants for 8 minutes, then turn them to the other side and broil for 8-10 minutes more. When you touch the …

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