Whether you want to grill it, roast it, or sauté it, we've got a recipe for you.
There's plenty of poorly made, mushy or bitter baba ganoush out there. But when baba ganoush is done well, it's bright, smoky, rich, and completely addictive. To make a great version at home, roast the eggplant until it's meltingly tender and drain it in a salad spinner to concentrate its flavor. Mix in garlic and lemon juice, then slowly drizzle in tahini and olive oil to form a creamy emulsion that's perfect for dipping pita chips or crudités.
We make our version with thin slices of zucchini, summer squash, and eggplant, bathed in a tomato sauce and laid out in pretty concentric circles. You can cut your vegetables into different shapes or use a different size or shape of baking vessel, but the most important step is the same as in our summer lasagna recipe: Sauté each batch of vegetables to eliminate moisture and help it brown.
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