# Simple Baba Ganoush

Cuisine: western · Time: 25 minutes · Servings: 4

## 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))

## Steps

1. Preheat oven to high broil (or medium if you have the ability) and position a rack at the top of the oven.
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. 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. 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. 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. Serve with pita and/or pita chips or veggies (for gluten-free friendly option). Will keep covered in the fridge for several days.

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Source: minimalistbaker — https://minimalistbaker.com/simple-baba-ganoush/
Page: https://findfood.fun/vi/recipes/783
Language: en (requested translation unavailable)