Place the eggplants onto a lined baking sheet and pierce the skin with a knife. This helps steam escape while the eggplants roast.
3
Cook for 40-45 minutes or until they’re soft. Remove from the oven and cool 10 to 15 minutes until easily handled.
4
Chop the roasted eggplants and add them to a food processor or a blender along with the remaining ingredients. Blend until smooth.
5
You could serve it immediately, but it tastes nice cold. Keep leftovers in an airtight container in the fridge for 5-7 days. Add some paprika and chopped fresh parsley on top and serve with some crudités (cucumber, red bell pepper and carrot).
This recipe is taken from Simple Vegan: https://simpleveganblog.com/baba-ganoush/
Ingredients
23eggplants (900 g), about 2-3 eggplants
0.25cuptahini (4 tbsps)
0.25cuplemon juice (65ml)
0.25cupfresh parsley (4 tbsps chopped)
2tbspextra virgin olive oil (optional)
1tspground cumin
1tspsea salt
2garlic cloves
Directions
1
Preheat the oven to 400ºF or 200ºC.
2
Place the eggplants onto a lined baking sheet and pierce the skin with a knife. This helps steam escape while the eggplants roast.
3
Cook for 40-45 minutes or until they’re soft. Remove from the oven and cool 10 to 15 minutes until easily handled.
4
Chop the roasted eggplants and add them to a food processor or a blender along with the remaining ingredients. Blend until smooth.
5
You could serve it immediately, but it tastes nice cold. Keep leftovers in an airtight container in the fridge for 5-7 days. Add some paprika and chopped fresh parsley on top and serve with some crudités (cucumber, red bell pepper and carrot).
