Simple Baba Ganoush
Simple five ingredient baba ganoush that doesn’t require a grill or gas stove. This new method saves you time and energy and is JUST as delicious – if not more – than the original
|1||medium or 3/4 of a large eggplant|
|1||large clove garlic, grated or finely minced|
|2 tablespoons||sesame tahini|
|2 tablespoons||fresh cilantro, chopped|
|olive oil (for roasting)|
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.