Baba Ganoush

Authorkaren@myhealthylife.meCategoryDifficultyBeginner

This 5-ingredient Baba Ganoush doesnโ€™t require a grill or gas stove. This new method saves you time and energy and is JUST as delicious as the original.๐Ÿ˜‹

Yields4 Servings
Prep Time15 minsCook Time10 minsTotal Time25 mins
 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)
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 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.

3

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.

4

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.

5

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.

6

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. ๐Ÿ˜€

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)

Directions

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 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.

3

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.

4

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.

5

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.

6

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. ๐Ÿ˜€

Baba Ganoush

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