1 1/2-lb of eggplant
3 Tb lemon juice (or more to taste)
1 tsp salt
2 tsp minced garlic
1/2 cup tahini (or more if you wish)
2 Tb olive oil
1 tsp toasted sesame oil (optional)
Bake the whole eggplant until the flesh is soft. Let it cool. Halve it and scoop out the flesh from the skin. Mash the salt and garlic together, mix with the sesame paste and combine with the eggplant. Beat in a mixer or food processor with the lemon juice, until smooth. Put the Baba Ghanoush in a serving dish. Drizzle the olive oil and optional sesame oil over the top.