Baba Ganoush
ingredients
all
1/4 cup Garlic
about 1 head
Olive oil
to roast garlic
2 Eggplant
large or globe eggplant
1/4 cup Tahini
1/4 cup Lemon
1-2 lemons depending on taste
1 bunch Fresh parsley leaves
1 tsp Salt
plus more to taste
cookware
Baba Ganoush is an eggplant Dip. I serve it with mini carrots, cucumbers and pita bread. It is easy to make using only a few ingredients. Roasted garlic is what makes this more flavorful than other recipes.
1
Preheat oven to 375F.
2
Place garlic cloves in small baking sheet and add olive oil just to cover. Put in oven for 30 mins or until nicely browned. Set aside.
3
Meanwhile, poke holes all over eggplant using a fork. Put in parchment lined baking sheet and put in oven for 45 mins or until charred. This adds a smoky flavor and makes the skin easier to peel. Peel skin and discard. Chop eggplant.
4
In food processor, put the eggplant, garlic, tahini, lemon, salt and parsley. (NOTE: Add 1 lemon first and add the remaining in the end if needed.) Process and slowly drizzle 2 Tbs olive oil used for roasting garlic.
5
Taste for FASS (FAT from olive oil, ACID from lemon, SWEET from tahini and SALT from sea salt) It should all be well-balanced and no taste overpowers the other.
6
Serve or store in the fridge or freezer.

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