Simple Baba Ganoush

Simple Baba Ganoush

babs ganoush recipe

Simple Baba Ganoush

Prep Time 15 mins
Cook Time 10 mins
Total Time 25 mins
Servings 4 servings

Ingredients
  

  • 1 medium eggplant
  • 1 clove garlic grated or finely minced
  • 1 lemon or lime juiced
  • 2 tsp tahini
  • sea salt
  • 2 tsp fresh cilantro parsley or basil (optional / chopped)
  • olive oil for roasting

Instructions
 

  • Preheat oven to high broil (or medium if you have the ability) and position a rack at the top of the oven.
  • Slice your eggplant into 1/4 inch rounds and sprinkle with sea salt and place in a colander in the sink to drain any excess liquid. After 10 minutes, rinse slightly and then pat dry between two towels.
  • Arrange on a baking sheet and drizzle with olive oil and a pinch of sea salt. Roast for 5-10 minutes, turning once or twice, until the eggplant is softened and golden brown. Remove from pan, stack and wrap the rounds in foil to lock in moisture – wait 5 minutes.
  • Peel away most of the skin of the eggplant (a little is OK) and add flesh to a food processor. It should be soft and tender and the skin should come off easy.
  • Add lemon juice, garlic, tahini, a pinch of salt and mix until creamy. Add herbs last and pulse to incorporate. Taste and adjust seasonings as needed. I added a bit more tahini and another pinch of salt.
  • Serve with pita and/or pita chips and veggies. Will keep covered in the fridge for several days.
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