Easy baba ganoush recipe
An flavorful eggplant dip – naturally vegan and gluten-free
- Prep Time: 5
- Cook Time: 60
- Total Time: 65
- Yield: 4 1x
Ingredients
Scale
- roasted flesh of a medium eggplant
- 2 tbsp. tahini
- 1 large garlic clove, grated or finely minced
- 1 lemon, juiced
- sea salt
- 1 tablespoon extra virgin olive oil (optional)
Instructions
- Cut the aubergines in half.
- Place them with the cuts facing down into a fireproof baking dish.
- Pin vegetable with a fork several times.
- Preheat oven at at 230 C°/446 F°.
- Bake for 45-60 minutes at the top of the oven until the skin is wrinkled and black.
- After slightly cooling down scrape out flesh using a spoon.
- Place roasted eggplant flesh, tahini, garlic, lemon juice, olive oil (optional) and a pinch of sea salt in a bowl.
- Whisk it using a fork and let the magic happen.
Notes
- If you prefer a smooth cream you can mix the ingredients in a food blender. But this I would only recommend if you double the ingredients.
- Fill the eggplant paste into a serving bowl or store it in a jar in the refrigerator for a week minimum.
- Sprinkle them with some sesame seeds before serving
Find it online: https://leanjumpstart.com/easy-baba-ganoush-recipe/