Simple Roasted Baba Ghanoush
Creamy, smoky and delightful with pita chips! It also makes quick work of plentiful eggplants.
- Prep Time: 20-30 Minutes
- Cook Time: About 30 Minutes
- Total Time: 0 hours
- Yield: 8-10 Servings 1x
- Category: Appetizer, Snack
- Method: Roasting
- Cuisine: Mediterranean
Ingredients
Scale
- 3-4 medium sized whole eggplants, washed and pricked with a fork
- 1/4 c. lemon juice
- 1/4 c. tahini
- 4 cloves garlic, minced
- 3 T. good quality extra virgin olive oil
- 1/4-1/3 c. fresh parsley, stems removed
- Salt to taste
Instructions
- Line a baking sheet with parchment or aluminum foil. Place fork-pricked eggplant on the baking sheet. Set oven broiler to high, and place eggplant under the broiler. Turn the eggplant when one side turns dark brown. When the eggplant is charred on second side, cook a few minutes more. Eggplant should be shrived, and fall-apart tender (about 20-25 minutes). Remove from oven on a cooling rack. Allow eggplant to cool.
- Using a food processor, scrape the eggplant flesh into it. Add lemon juice, tahini, garlic, olive oil, parsley, and salt to taste. Blend mixture on high until evenly combined and smooth. Baba Ghanoush can be eaten immediately with pita chips or refrigerated in a tightly sealed container up to 7 days.
Notes
Tahini is a paste made from ground sesame seeds. Like natural peanut butter, it can separate into oil and solids. If this happens, use a blender, hand-held mixer with one beater, or microwaving the container at 30-second intervals and stirring to make the tahini creamy again.
Baba Ghanoush can be frozen in single-serving portions using freezer-safe containers for up to 3 months. To serve, bring to room temperature or thaw in the refrigerator. Natural separating will occur, so stir to recombine. Eat as normal.
Find it online: https://gloveboxeats.com/?p=11467