Baba Ganoush
- Prep Time: 20 mins
- Cook Time: 10 mins
- Total Time: 30 mins
- Yield: 1 small bowl 1x
- Category: Appetizers
- Cuisine: Around the world
Naturally vegan and gluten free, baba ganoush is the perfect dip to serve as an appetizer with some pita bread and raw veggies.
Ingredients
Scale
For the baba ganoush:
- 1 medium/large eggplant
- Olive oil
- 1 pinch sea salt
- 1 lemon (juice)
- 1 clove garlic, minced
- 2 Tablespoons tahini
- Black pepper
For serving:
- Olive oil
- Pine nuts (optional)
- Pita bread/pita chips*
Instructions
- Preheat the oven to high broil, and place the rack almost on top. Line a baking tray with parchment paper.
- Thinly slice the eggplant. Sprinkle with salt and place in a colander to drain any excess liquid. Rinse, and pat dry.
- Arrange eggplant slices onto the baking tray, drizzle with olive oil, and sprinkle sea salt on top.
- Roast for about 5-10 minutes, turning once or twice, until the eggplant is softened and golden brown.
- Remove from the oven, and wrap eggplant slices in foil to lock in moisture.
- After 5 minutes, 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.
- Add lemon juice, garlic, tahini, a pinch of salt and mix until creamy. Taste and adjust seasonings as needed. Transfer into a bowl, drizzle some olive oil and add some toasted pine nuts on top. Serve with pita bread/chips and raw veggies.
Notes
* You can find my recipe of pita chips here: http://www.delscookingtwist.com/2017/01/24/roasted-cauliflower-hummus-and-pita-chips/
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https://www.delscookingtwist.com/baba-ganoush/