Baba Ganoush Gluten-Free, Vegan, & Diary-Free
Ingredients:
Roasted Eggplant:
– 2 large globe eggplants
– Olive oil, for roasting
– Salt and pepper
Baba Ganoush:
– 2 tablespoons fresh lemon juice
– 1 teaspoon salt ( add more if you prefer)
– 1/2 teaspoon freshly ground black pepper
– 2 tablespoons olive oil
– 1/3 cup tahini
– 2 cloves garlic, minced
– 1 tablespoon fresh parsley, to garnish
Instructions:
Roasted Eggplant:
1. Preheat oven to 425°F. Line a baking sheet with foil.
2. Cut each eggplant in half horizontally. Score the flesh with a knife, sprinkle with salt, and let sit for 10-15 minutes. Wipe away moisture.
3. Place eggplant halves cut-side down on the baking sheet. Drizzle with olive oil and season with salt and pepper.
4. Roast for 30-40 minutes until softened. Cover with foil and let steam for 5-10 minutes.
Baba Ganoush:
1. Scoop the roasted eggplant flesh into a food processor.
2. Add lemon juice, salt, pepper, olive oil, tahini, and garlic. Blend until smooth.
3. Season with additional salt, pepper, and tahini to taste.
4. Garnish with parsley, olive oil, and sesame seeds. Serve with pita, veggies, or crackers.
5. Refrigerate in a sealed container for up to 3 days.
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