Baba Ganoush

 Based on https://www.seriouseats.com/recipes/2014/02/the-best-baba-ganoush-recipe.html. I use the microplane to "mince" the garlic (You don't even need to peel it). For the eggplant there a bunch of different ways you can do it and you can check the original recipe for those, but I usually just throw them on the grill or in the oven when I am cooking something else and cook them until tender. I don't bother with the foil and salad spinner.

Ingredients:

• 3 medium Italian eggplants (about 2 pounds)
• 3 medium cloves garlic, minced
• 2 tablespoons (30ml) juice from 1 lemon, plus more as desired
• 3 tablespoons (45ml) tahini
• 1/2 cup (80ml) extra-virgin olive oil
• Kosher salt and cumin to taste

Directions:

1. Roast the eggplant in a 425F oven
2. When cool enough to handle scoop out the insides into a bowl discarding any large seed pockets
3. Add garlic, lemon juice, and tahini. Whisk until well combined.
4. Slowly add oil while whisking to create an emulsion
5. Season with salt and cumin to taste