Eggplants vary in size, so you’re going to have to adjust things at the end. Just know that. It’s easy, though. You’ll get it the first try. I recommend an immersible blender, but you can use a regular blender too.

Wedges of pita go well with baba ganouj. People also like dipping vegetables in it.

1 Large eggplant (eight inches or so)
3 Garlic cloves
1/2 cup Tahini
3 Lemons (keep the third on hand, as you’ll see below)
1 teaspoon Liquid Smoke
1 teaspoon Salt
1/8 teaspoon Black pepper (use less if you like)
Preheat the oven to 400°.
Split the eggplant.
Crush and mince the garlic.
Juice two lemons, reserving the third.
Lay the eggplant face down on a baking sheet.
Bake 25-35 minutes. When the eggplant yields easily to a fork, it’s ready.
Scoop the eggplant from the skin.
Blend the eggplant, tahini, garlic, lemon juice, Liquid Smoke, salt and pepper until creamy.
Taste and adjust the lemon juice and Liquid Smoke. Adjust the tahini if needed.

Aim for lemony tang (not strong lemon flavor) and mildly smoky undertone. For really big eggplants, add tahini a tablespoon at a time.

Serve slightly warm or at room temperature.
Refrigerate. Baba ganouj keeps for at least a week.
Microwave gently—10 seconds or so. It’s much better warm.