Easy Oven Roasted Baba Ganoush
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Serves: 6
 
Ingredients
  • 4 baby eggplants
  • 2-3 medium cloves of garlic, pressed
  • juice from half a lemon
  • ½ cup of fresh flat leaf Italian parsley
  • 2 tbsp of tahini
  • ½ cup of extra virgin olive oil
  • sea salt to taste
  • (optional) garnish with fresh parsley, olive oil, and smoked paprika
Instructions
  1. Cut baby eggplants in half, then brush the cut side with olive oil and sprinkle with sea salt.
  2. Put eggplant cut side down on a baking sheet and roast for an hour at 375 degrees.
  3. Take them out and let them cool. Then scoop out the insides of the eggplant and remove skin.
  4. Place eggplant insides into a food processor with tahini, remainder of olive oil, and 2 or 3 pressed garlic cloves, juice of half a lemon, and parsley and blend until desired consistency.
  5. Add sea salt to taste.
  6. Refrigerate overnight.
  7. (optional) When ready to serve, make a swirl with a spoon and drizzle in olive oil and sprinkle smoked paprika and fresh parsley.
Notes
Feel free to sub sweet paprika for smoked paprika.
Use more or less garlic and sea salt, to suit your tastes.
Recipe by Healing and Eating at https://www.healingandeating.com/2019/07/easy-oven-roasted-baba-ganoush.html