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)

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 or veggies (for gluten-free friendly option). Will keep covered in the fridge for several days.

recipe sourced from https://minimalistbaker.com/