My First Baba Ganoush

turned out pretty good. It was kind of a guided experiment. I started by referring to recipe but improvised a little.

8 baby eggplants
1 clove garlic
2 T tahini
juice of 3 lemons
2 T olive oil
dash of salt

First I roasted the eggplants in the oven at 400 degrees for 35 minutes, pricking them with a knife before putting them in whole on a baking sheet. After about 35 minutes, their skins were wrinkled and the eggplant was starting to get fragrant. They were then removed from the oven and allowed to cool.

After they were cool, I peeled them and squeezed them between some paper towels to get rid of some of the excess water. Then into a blender with the rest of the ingredients and that was it. It yielded a little less than 2 cups.