Baba Ganoush


2 large eggplants
1/2 lemon, juiced
1 clove garlic, minced
2 tablespoons olive oil
1 tablespoons parsley, minced
salt and pepper


Preheat oven to 400F. Wash eggplants and prick eggplants with a fork. Place on a baking tray and bake until shriveled, turn halfway. It should take about 45 minutes.
Slit eggplants open and allow to cool, remove and discard skin and scoop flesh into a food processor. Scrap all the goodness out of the skin. Add remaining ingredients and process a few times (think like 10 seconds of pulses). Taste and correct for salt if needed. Best to leave it in the fridge for a few hours to let the flavours meld.


Michela said...

One of my favourite with falafel. I also add some tahini. I love it!!

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