If you thought you didn’t like eggplant, you’ll be pleasantly surprised by this tasty treat. Thanks again to Mom for this super-easy recipe.

1 large or 2 small eggplants
2 – 3 cloves minced garlic
1 tsp sea salt
1/4 cup tahini
2 tbsp water
1/4 cup fresh lime juice (lemon juice will do in a pinch)

Preheat your oven to 375 F.*

Wash eggplant and remove stem(s). Pierce with a fork 4-6 times. Bake for 45 minutes or until tender. Remove from oven and run cold water over the eggplant. Peel, mash, and set aside.

In a bowl**, combine garlic, salt and tahini. Gradually add the water and lime juice, beating well. Fold in the mashed eggplant.

Enjoy with lightly toasted pita bread and fresh raw veggie sticks.

*You can also wrap the eggplant in foil and bake on an outdoor grill for roughly the same amount of time.

** To get a remarkably smooth textured baba ganouj, use your food processor for blending the ingredients together.