I sometimes fixate on certain ingredients. At this point in time I’m obsessed with tahini. Here is a decent baba ganoush recipe to get some tahini into your life.
about 1 kilo eggplants
3 medium cloves of garlic, minced
about 3 tablespoons lemon juice
3 tablespoons tahini
1/3 cup olive oil
1/4 cup chopped fresh parsley leaves
Broil whole eggplants 6 inches away from element for about an hour. Turn every 20m. Let cool, then scoop out flesh, salt a bit, and let drain in a colander for as long as you can wait (1 hour is ideal).
Transfer to bowl, add garlic and lemon juice and stir vigorously with a fork until eggplant breaks down into a rough paste, about a minute and a half. Stirring constantly, add tahini and then olive oil until mixture is pale and creamy. Stir in parsley and season to taste with salt and more lemon juice if desired.