Roasted Eggplant Tahini Dip (Baba Ganoush) • Two Knives and a Pan

Name: Roasted Eggplant Tahini Dip (Baba Ganoush) • Two Knives and a Pan
Ingredients: 2 medium eggplants (2 lbs), halved lengthwise; ⅓ cup extra virgin olive oil, plus more for serving; 5 tsp kosher salt, divided; 4 tbsp lemon juice (about 1 large lemon); 1 garlic clove, grated; ½ cup tahini; flaky salt, such as Maldon, for serving; Aleppo pepper (optional), for serving

twoknivesandapan.com

Make this on Sunday and use throughout the week as a dip, sandwich spread or salad topper. I promise it won’t last long.

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