Recipe
BABA GANOUSH
Serves: 4
Preparation time: 15 minutes If they like it, it serves 4 otherwise
Cooking time: 10
Totaltime: 15 minutes Will keep covered in the fridge for several days.
Ingredients
- 1 medium eggplant*
- Sea salt
- Olive oil (for roasting)
- 3 Tbsp lemon juice
- 1 large clove garlic (grated or finely minced)
- 2 Tbsp tahini
- 2 Tbsp fresh cilantro, parsley or basil (optional // chopped)
Preparation
-
Preheat oven to high broil 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 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.
Serve with pita and/or pita chips or veggies.
main ingredients:
type of dish:
appetizer
cuisine:
specific recipes:
on-a-budget
dietary considerations:
Array
Type of meal:
cocktail
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