Babaganoush

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Prep Time: 20 minutes
Servings: 4 servings

Ingredients

  • 1 medium Eggplant peeled
  • 1 tbsp Extra-virgin olive oil
  • 3 Tbsp Lemon juice
  • 1 clove Garlic
  • 2 Tbsp Tahini paste
  • 2 Tbsp Fresh cilantro
  • Pita bread cut into triangles or bake for pita chips

Instructions

  • Preheat the oven to high broil and position a rack at the top of the oven.
  • Slice your eggplant into 1/4 inch rounds and season with salt.
  • Arrange the eggplant on a baking sheet and drizzle with olive oil. Roast for 5-10 minutes, turning once or twice, until the eggplant is softened and golden brown.
  • Add the eggplant to a food processor. Add the lemon juice, garlic, tahini, and season with salt and pepper. Puree until smooth. Add the cilantro and pulse to incorporate. Taste and adjust seasonings as needed.
  • Serve with pita and/or baked pita chips or fresh veggies. Will keep in the fridge for several days.

Babaganoush

No ratings yet
Print Recipe
Prep Time 20 minutes
Servings 4 servings

Ingredients
  

  • 1 medium Eggplant peeled
  • 1 tbsp Extra-virgin olive oil
  • 3 Tbsp Lemon juice
  • 1 clove Garlic
  • 2 Tbsp Tahini paste
  • 2 Tbsp Fresh cilantro
  • Pita bread cut into triangles or bake for pita chips

Instructions
 

  • Preheat the oven to high broil and position a rack at the top of the oven.
  • Slice your eggplant into 1/4 inch rounds and season with salt.
  • Arrange the eggplant on a baking sheet and drizzle with olive oil. Roast for 5-10 minutes, turning once or twice, until the eggplant is softened and golden brown.
  • Add the eggplant to a food processor. Add the lemon juice, garlic, tahini, and season with salt and pepper. Puree until smooth. Add the cilantro and pulse to incorporate. Taste and adjust seasonings as needed.
  • Serve with pita and/or baked pita chips or fresh veggies. Will keep in the fridge for several days.
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