Baba Ganoush

3 medium size eggplants
3 cloves of garlic
3 teaspoons salt
¼ teaspoon black pepper
1 tablespoon olive oil
½ cup of raw tahini
½ cup water
¼ cup lemon juice

Poke each eggplant with a fork about 12 times. Place on a baking pan in the oven and bake for 50 minutes at 425 degrees or until they are soft to your touch. (Grilling the eggplants on the barbecue will give the dip a deep, smoky flavour.) Once the eggplants are soft, let them cool.. Peel the thin black skin off and place the flesh in a food processor. Add all the other ingredients and blend until the texture is creamy and the colour is off-white. The kind of raw tahini you use will determine the colour of your Baba Ganush. Place in the refrigerator. Once cold, taste and add extra salt, pepper and/or garlic, as desired.

Spread onto your favorite Skinny Dippers or just dip in and enjoy!