2mediumcloves garlicminced, or more (see recipe note #1)
1/4cupfresh lemon juiceabout 1 lemon
flaky smoked sea saltsuch as Maldon brand, optional but recommended!
minced fresh parsleyfor garnish, optional
Preheat oven to 425˚F. Line a baking sheet with parchment paper.
Pierce skin of whole in several places with a fork or a sharp knife and place on prepared baking sheet. Bake 45 to 60 minutes until very tender. Remove from oven and set aside until eggplant is cool enough to handle.
Slice eggplant open lengthwise and scoop out pulp into a bowl; discard skin.
Add eggplant, garlic, lemon juice, salt, and tahini to the bowl of a food processor and process until very smooth. Taste and adjust seasonings. Transfer to serving dish, cover and chill for at least 1 hour (see recipe note #2).
When chilled, drizzle with olive oil and sprinkle with smoked salt and parsley; serve with sliced cucumber and / or fresh pita wedges.
If you like your baba ganoush to have a strong garlic presence, go with 3 cloves.
For the thickest result, chill overnight before serving.