Simple Baba Ganoush
This incredibly creamy and lush eggplant dip offers a perfect balance of savory tahini and tangy lemon. By using a clever broiling method instead of a grill, you get a deep charry flavor in half the time. It is a naturally vegan and gluten-free Mediterranean staple that is perfect for dipping fresh vegetables or warm bread.
Instructions
- 1
Preheat oven to high broil. Slice eggplant (1) into 0.25 inch rounds, sprinkle with sea salt (1 pinch), and drain in a colander for 10 minutes. Rinse and pat dry.
- 2
Arrange eggplant on a baking sheet, drizzle with olive oil (1 tbsp) and sea salt (1 pinch). Roast for 8 minutes until golden brown.
- 3
Remove from pan, stack the rounds, and wrap in foil to lock in moisture for 5 minutes.
- 4
Peel away the skin and add flesh to a food processor with lemon juice (2.5 tbsp), garlic cloves (1 clove), tahini (2 tbsp), and sea salt (1 pinch). Process until creamy.
- 5
Pulse in fresh herbs (2 tbsp). Taste and adjust seasonings, then serve with pita or fresh vegetables.
Nutrition Facts
Per portion