Optional flavors: 2 Tbsp fresh parsley, pinch of cumin
Prep: Preheat oven to broil. Peel eggplant(s) and slice into ¼-inch thick rounds. Spread onto a paper towel in a single layer, then sprinkle both sides evenly with ¾ tsp salt. Let sit for 15 minutes to allow moisture to be drawn out. Firmly pat eggplant slices as dry as possible with paper towels, then transfer to a baking sheet.
Cook: Brush each side of the eggplant slices with olive oil (about 2 Tbsp total). Set on a mid/upper rack of the oven, and broil for 5 minutes per side, or until lightly brown on both sides and fork tender.
Assemble: Allow eggplant to cool slightly before using. Add it to a bowl and mash with a fork or potato masher to form a paste. Stir in tahini, lemon juice, and garlic. While stirring, slowly drizzle in remaining 2 Tbsp of oil. Taste and add remaining ¼ tsp of salt if needed.
For smoother baba ganoush, transfer mixture to a food processor and blitz until smooth.
Serve with pita bread, chips, veggies, or as a spread on sandwiches and wraps!
Store in an airtight container in the fridge for up to 5 days.