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Baba Ganoush

Baba Ganoush from “Minimalist Baker”

1 medium or 3/4 of a large eggplant

1 large clove garlic, grated or finely minced

1 lemon, juiced

2 Tbsp Tahini

sea salt, Optional

2 Tbsp fresh cilantro, parsley or basil, chopped

olive oil (for roasting)  

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 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.

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 – 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.      Serve with pita and/or pita chips and veggies. Will keep covered in the fridge for several days.