Vegan Baba Ganoush
A delicious nutritious alternative to the ubiquitous hummus, this simple recipe uses only four main ingredients: eggplant, tahini paste, garlic and lemon. Inherently vegan and packed with flavor, Baba ganoush is a middle eastern delight. Serve it with pita and olives or use as a yummy sandwich spread.
Ingredients
- 1 Cup Roasted Eggplant From 1 1/2 pounds eggplants
- 2-3 Tbsp Salt For prepping eggplant
- 2-3 Medium cloves Garlic
- 1/3 Cup Tahini paste
- 1/4 Cup Lemon juice 1/2 to whole lemon
- 1/4 Tsp Smoked paprika
- 1/2 Tsp Salt To taste
Instructions
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Slice off eggplant stem. Cut eggplant(s) lengthwise into 1 inch thick steaks. Lay out on cookie rack over empty baking sheet.
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Sprinkle salt on both sides of eggplant and let sit on cookie rack for 30 minutes. Set oven to 400F.
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While eggplant is resting, gather remaining ingredients. Prepare large cookie sheet by covering with foil or parchment paper.
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After 30 minutes, rinse eggplant slices and pat dry. Add water to empty baking sheet to about half full and set aside.
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Place dry eggplant slices on prepared baking sheet, spray both sides with cooking spray and sprinkle with salt.
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Place the water-filled cookie sheet carefully on the bottom oven rack. Place the eggplant on the middle rack and roast for 20 minutes, then flip and roast for an additional 15 minutes until browned.
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When eggplant is cool enough to touch, peel off skin and place eggplant in a bowl. Gently pour off water. Alternately, you can place eggplant in a strainer suspended over a bowl and squeeze out water. You should have about a cup of eggplant.
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Add eggplant and remaining ingredients to the bowl of a food processor. (Hint: I toss the whole cloves in the processor while its spinning to mince the cloves first).
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Process for 2-3 minutes, stopping occasionally to scrape down sides of bowl.
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Serve with warm pita bread and olives.
