Smoky Middle Eastern Baba Ghanoush Dip

Preheat your oven to the highest temperature setting, 400 degrees F (200 degrees C). Next, lightly coat a baking sheet with a thin layer of cooking spray to prevent sticking.

Place the eggplant slices on the prepared baking sheet, and use a fork to create small holes in its skin. Then, roast it in the preheated oven for 30 to 40 minutes on average, flipping it occasionally until it reaches a tender state.

Once the eggplant is cool enough to handle, set it aside for a few minutes before slicing it in half lengthwise. Carefully scoop the soft flesh into a colander or fine mesh sieve placed over a bowl, allowing excess moisture to drain for 5 minutes.

Now, combine the cooled eggplant, lemon juice, tahini, sesame seeds, and minced garlic in a blender. Blend the mixture until smooth, then season it with salt and pepper according to your preference.

Transfer the blended eggplant mixture to a medium-sized mixing bowl, and gradually add olive oil while slowly stirring it in. Finally, refrigerate the eggplant mixture for 3 hours before serving.