Baba Ganoush
Authorkaren@myhealthylife.meCategorySnackDifficultyBeginnerThis 5-ingredient Baba Ganoush doesnโt require a grill or gas stove. This new method saves you time and energy and is JUST as delicious as the original.๐
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 6 cm rounds and sprinkle with sea salt. Place in a colander in the sink to drain off 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 โ 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.
Garnish with pomegranate seeds and or pita bread or veggies.
Cover and keep in the fridge. Will last for several days, if it's not eaten first. ๐
Ingredients
Directions
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 6 cm rounds and sprinkle with sea salt. Place in a colander in the sink to drain off 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 โ 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.
Garnish with pomegranate seeds and or pita bread or veggies.
Cover and keep in the fridge. Will last for several days, if it's not eaten first. ๐
