The one I made a couple of nights ago was 1 large eggplant, sliced and grilled on my gas grill, then cooled.<br><br>
I added about 2-3 tablespoons of tahini, the juice of 1 lemon, a couple of cloves of crushed garlic, and a teaspoon of salt, then whirled it in my food processor.<br><br>
It was delicious, but a much darker color than I'm accustomed to.
Traditional Babaganoush has yoghurt stirred into it, which gives it that lighter color. I never add yoghurt and pretty much follow catnip's recipie, but I cut the eggplant in half and roast it with the skin on...let it cool and then scoop out the pulp.