I’m like a kid in a candy store when it comes to Farmer’s Markets. On a recent visit, I picked up a truckload of eggplants and have been making plenty of baba ganoush. Black tahini bumps up the char factor on this eggplant, giving the smoky dip a visual boost, perfect for a summer mezze platter. —Feed Me Dearly
Split one large eggplant (e.g. Italian, white) lengthwise and rub each side with olive oil. Sprinkle with salt and pepper and broil for 10 minutes until the top is nicely charred and blackened in spots.
Turn down the oven to 350 degrees and roast for another 20-30 minutes depending on size.
When the eggplant is cooked, remove and let cool.
While the eggplant is cooling, finely mince a large clove of garlic, and add it to a food processor.
Add the pulp of the eggplant, a few tablespoons of Greek yogurt, the juice of half a lemon, and 2-3 tablespoons of black tahini paste.
Blend until pureed, and taste for seasoning, adding more salt if needed.
Serve in a bowl with a drizzle of olive oil and some black and white sesame seeds.