Baba Ghanoush

Baba Ganoush

Baba Ganoush

Ingredients

• 1 medium eggplant
• sea salt
• olive oil (for roasting)
• 2-3 Tbsp lemon juice (1 medium lemon yields -3 Tbsp juice)
• 1 large clove garlic (grated or finely minced)
• 2 Tbsp tahini
• 2 Tbsp fresh cilantro, parsley or basil (optional // chopped)

Method

1. Preheat oven to high broil (or medium if you have the ability) and position a rack at the top of the oven
2. 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
3. After 10 minutes, rinse slightly and then pat dry between two towels
4. Arrange on a baking sheet and drizzle with olive oil and a pinch of sea salt
5. Roast for 5-10 minutes, turning once or twice, until the eggplant is softened and golden brown
6. Remove from pan, stack and wrap the rounds in foil to lock in moisture – wait 5 minutes
7. Peel away most of the skin of the eggplant (a little is OK) and add flesh to a food processor
8. It should be soft and tender and the skin should come off easy
9. Add lemon juice, garlic, tahini, a pinch of salt and mix until creamy
10. Add herbs last and pulse to incorporate
11. Taste and adjust seasonings as needed
12. I added a bit more tahini and another pinch of salt
13. Serve with pita and/or pita chips or veggies (for gluten-free friendly option)
14. Will keep covered in the fridge for several days