Baba Ghanoush Eggplant Dip
Ingredients
- 2 large eggplants (1 1/4 lbs)
- 2 tablespoons tahini (sesame paste)
- 4 garlic cloves, peeled and crushed with salt
- 3 tablespoons fresh lemon juice (or more to taste)
- 4 tablespoons cold water
- 1⁄4 teaspoon salt
- 1 dash fresh ground black pepper
- 1⁄2 teaspoon olive oil
- 1 cup tomatoes, chopped
- 1⁄2 cup onion, diced
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