Baba Ganoush

Serves: —

starter vegetarian oriental aubergine

Ingredients

  • 1 medium aubergine
  • sea salt
  • olive oil (for roasting)
  • 1 large clove garlic (grated or finely minced)
  • 2 tbsp lemon juice
  • 1 tbsp tahini (only add more if necessary)
  • 2 tbsp fresh cilantro, parsley or basil (optional // chopped)

Instructions

  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 the eggplant into 1/4 inch rounds, sprinkle with sea salt, and let it drain in a colander for 10 minutes. Rinse slightly and pat dry.
  3. Arrange the eggplant rounds on a baking sheet. Drizzle with olive oil and a pinch of sea salt. Roast for 5-10 minutes until softened and golden brown. Remove from oven, stack, and wrap in foil to lock in moisture for 5 minutes.
  4. Peel away most of the skin of the eggplant and add the flesh to a food processor.
  5. Add lemon juice, garlic, tahini, a pinch of salt, and mix until creamy. Add herbs last and pulse to incorporate. Adjust seasonings as needed.
  6. Serve with pita chips, pita, or veggies. Can be stored covered in the fridge for several days.