|2 tbsp||lemon juice|
|1 tbsp||olive oil|
|2 tbsp||sesame seeds|
|olive oil for serving|
Preheat oven to 180°C/355°F. Sprinkle a generous amount of sea salt on a baking sheet. Halve eggplants lenghtwise and score the flesh in a diamond attern. Place halved eggplants on sea salt flesh-side up and bake for approx. 60 min. or until the flesh is tender and dark. Remove from oven and let cool.
Scoop out eggplant flesh and add to a food processor. Add lemon juice, tahini, olive oil, sesame seeds, garlic, and parsley. Season with salt and pepper and blend until combined. Transfer baba ganoush to a bowl and drizzle with olive oil for serving. Enjoy!