Simple Baba Ganoush

Simple Baba Ganoush

from minimalistbaker.com

Simple 5-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. Naturally vegan and gluten-free.

Ingredients

  • 1 medium eggplant*
  • Sea salt
  • Olive oil (for roasting)
  • 2-3 Tbsp lemon juice (1 medium lemon yields ~3 Tbsp juice)
  • 1 large clove garlic (grated or finely minced)
  • 2 Tbsp tahini
  • 2 Tbsp fresh cilantro, parsley or basil (optional // chopped)

Directions

  1. 1

    Preheat oven to high broil (or medium if you have the ability) and position a rack at the top of the oven.

  2. 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. 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. 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. 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. 6

    Serve with pita and/or pita chips or veggies (for gluten-free friendly option). Will keep covered in the fridge for several days.