Cold · Dip · For Entertaining · Gluten Free · Holiday · Recipe · Sides · Vegan · Vegetarian

Easy 5-Ingredient Baba Ganoush

I first made this recipe for a Mediterranean potluck my roommates and I threw.  For this adaptation of the recipe I added way more garlic because we looove garlic over here.  So good with pita or veggies, on a falafel, or just by itself.

Easy 5-Ingredient Baba Ganoush
Prep Time: 45 minutes
Cook Time: 5 minutes

Ingredients
2 medium eggplants
2 lemons, juiced
5 cloves fresh garlic
4 tbsp tahini
1 tsp salt
(Olive Oil, for roasting)

Directions
Cut the eggplant into thin slices (1/4 inch) each and try to keep consistent.  Once both eggplants have been cut, salt each piece, and place in a kitchen strainer in the sink for 15 minutes to drain.

Once drained, pat the eggplant slices dry and place into a a sheet pan with a thin layer of olive oil.  Salt the eggplant, and cook the veggie slices for 20 minutes.  Once the eggplants are soft and brown, take them out of the over, and wrap the slices in tin foil for 10 minutes so the steam stays in the eggplant.

Once cooled, peel the eggplant, and place in the food processor with the rest of the ingredients.  Puree all ingredients together and serve the baba ganoush with pita bread, crackers, or vegetables.

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