Baba Ganoush
You only need 5 simple ingredients to make this rich, smoky, creamy and super flavorful Baba Ganoush. It’s good you won’t be able to stop yourself from dipping yet another slice of bread in it.
Ingredients
- 2 medium or 3 small eggplants
- 3 large garlic cloves, unpeeled
- 2 Tbsp lemon juice
- 2 Tbsp tahini
- ¼ - ½ tsp sea salt
TO SERVE:
- Chopped parsley
- Pomegranate seeds
- Toasted sesame seeds
- Drizzle olive oil
Instructions
- Preheat the oven to 400 °F or 205 °C.
- Using a knife, poke a few holes in each eggplant, this will prevent them from exploding in your oven.
- Place eggplants and garlic cloves (unpeeled) on a baking tray. Roast for 10 minutes and remove the garlic cloves, they should be soft to the touch by now (if not, bake them for another 5 – 10 minutes). Place the eggplants back in the oven for another 50 minutes. Until the skin collapses and the inside is super tender. Remove from the oven and let cool.
- While the eggplants are cooling, peel the garlic cloves and place them in a medium bowl. Mash the garlic cloves with a fork until they break down.
- Once the eggplants are cool, cut in half and scoop out the flesh with a spoon. Dump the eggplant into the bowl with the garlic. Mash with a fork.
- Add tahini, lemon, sea salt and use the fork to stir vigorously to combine.
- Serve with chopped parsley, pomegranate seeds, sesame seeds and a generous drizzle of olive oil.
- Enjoy!