Todd English Recipe: Baba Ganosh at HSN.com

1 large eggplant, pricked with a fork
3 tablespoons olive oil
1 garlic clove
2 tablespoons tahini (ground sesame seed paste)
2 tablespoons fresh lemon juice
1 tablespoon mint oil or 1 teaspoon chopped fresh mint leaves
1 teaspoon fresh lemon zest
½ teaspoon kosher salt
¼ teaspoon black pepper
¼ cup minced scallions, for garnish
¼ cup chopped fresh cilantro leaves, for garnish

Directions

Preheat the oven to 425 degrees.
To roast the eggplant: Rub 1 tablespoon olive oil on the outside of the eggplant, transfer to the oven and roast, turning often, until soft throughout, about 40 minutes. For a smokier flavor, the eggplant can be grilled or cooked directly over a gas flame. Set aside to cool.
When the eggplant is cool enough to handle, peel off the outer skin.
Place the garlic into the mixing cup and pulse with Mixxo until finely chopped.
Add the eggplant and tahini and pulse to combine.
Add the olive oil, lemon juice, salt and pepper.
Cover and refrigerate at least one hour and up to overnight.