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Baba Ganoush


1 medium eggplant
1 lemon (juiced)
1 large garlic clove (grated or minced)
2 Tbsp Tahini
2 Tbsp corriander, parsley (chopped)
sea salt
Olive oil for roasting


    1. Preheat oven to high boil (or medium if you have the ability) and position a rack at the top of the oven.
    2. 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.
    3. 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.
    4. 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.
    5. 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.
    6. Serve with pita and/or pita chips and veggies. Will keep covered in the fridge for several days.
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