I’ve made another batch of baba ghanoush this week as eggplants are still plentiful. This week I had the large purple, globe ones.

These large globe eggplants are significantly “wetter” than the oriental style or the white eggplants and will benefit from a longer draining time before you puree and add the other ingredients. They were still quite “drippy” after about 15 minutes so I let them drain for almost half an hour before I added the lemon, extra-virgin olive oil, tahini paste, and other seasonings.