When well prepared, the epic Baba Ganoush is irresistibly smooth and luxurious, smoky, and savory. In its most basic form, baba ganoush is made with eggplant, tahini, olive oil, lemon juice, garlic and salt. Without the need for a gas or a griller, Baba Ganoush can be made by anyone anywhere with access to a broiler.
Cook time: 10 minutes Servings: 4
1 medium eggplant*
Olive oil (for roasting)
2-3 Tbsp lemon juice (1 medium lemon yields ~3 Tbsp juice)
2 Tbsp fresh cilantro, parsley or basil (optional // chopped)
Preheat oven to high broil (or medium if you have the ability) and position a rack at the top of the oven.
Slice your eggplant into 1/4 inch rounds and sprinkle with sea salt and place in a colander in the sink to drain any excess liquid. After 10 minutes, rinse slightly and then pat dry between two towels.
Arrange on a baking sheet and drizzle with olive oil and a pinch of sea salt. Roast for 5-10 minutes, turning once or twice, until the eggplant is softened and golden brown. Remove from pan, stack and wrap the rounds in foil to lock in moisture – wait 5 minutes.
Peel away most of the skin of the eggplant (a little is OK) and add flesh to a food processor. It should be soft and tender and the skin should come off easy.
Add lemon juice, garlic, tahini, a pinch of salt and mix until creamy. Add herbs last and pulse to incorporate. Taste and adjust seasonings as needed. I added a bit more tahini and another pinch of salt.
Serve with pita and/or pita chips or veggies (for gluten-free friendly option). Will keep covered in the fridge for several days.