Baba Ghanuj - cooking recipe

Ingredients

2 pounds eggplant
4 cloves garlic, unpeeled
1/4 cup lemon juice
2 tablespoons tahini
1 1/4 teaspoons salt
1 tablespoon olive oil, or to taste
1 pinch ground sumac, or to taste

Preparation

Preheat oven to 425 degrees F (220 degrees C). Prick eggplants all over with a fork; place on a baking sheet.
Roast eggplants in the preheated oven, turning occasionally, until charred and tender, 10 to 12 minutes.
Thread garlic cloves on a skewer.
Roast garlic in the preheated oven, turning once, until charred and tender, 6 to 8 minutes.
Cool eggplants and garlic until easily handled, about 5 minutes. Peel and transfer to a food processor. Add lemon juice, tahini, and salt; process until smooth.
Drizzle eggplant mixture with olive oil and sprinkle with sumac.