This is my standard baba ganoush recipe. I’ve experimented with other recipes and have tried fancying this one up with other ingredients, but I keep coming back to this basic formula. When I first started making it, I used 3 tablespoons of tahini, but I’ve managed to work my way down to using only about a tablespoon. If you’re a baba novice–or if you’re used to the higher-fat versions served in restaurants–you may want to try using more tahini. Also, the amount of lemon juice and garlic is adjustable to personal taste; start small and add more as you go.