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January 31, 2020 Sides

Baba Ghanoush

Tried this recipe?Mention @plantd.co or tag us #plantd for a feature!
So smokey, tasty and creamy! The perfect dip to your fresh veggies, crackers or bread!
Prep Time: 15 minutes
Cook Time: 40 minutes
Total Time: 55 minutes
Author: Zuliya @natruallyzuzu

Ingredients

  • 2 medium Eggplants 3 lbs. total, roasted
  • 1/3 cup Tahini
  • 3 cloves Garlic minced
  • 1 Fresh Lemon juiced, add more or less to taste
  • 1 medium Tomato chopped in small pieces
  • 1/2 Red Onion thinly sliced
  • 1/2 tsp Salt add more or less to taste
  • Cayenne a pinch, optional
  • 2-3 tbsp Extra Virgin Olive Oil
  • Fresh Parsley as needed

Instructions

  • Roast the whole eggplant on a stove top or bbq top until it’s smoky on the outside and soft on the inside, about 5-6 min on each side rotating around.
  • You can and I roast it in the oven, 400 F for 30 min by wrapping the eggplants in the tin foil.
  • Once eggplant is roasted, immediately peel the skin off with a wet towel. Place the roasted eggplant pulp into a bowl with half of the smoky liquid. Discard the skin. Let the eggplant to cool off.
  • Then add, tahini, garlic, fresh lemon juice, salt, cayenne pepper and 2 tbsp extra virgin olive oil to the bowl. Use a fork to mash together the mixture. Mash it well to break up the tahini paste, minced garlic, and any stringiness of the eggplant.
  • Add the chopped onions, handful of chopped parsley and tomatoes to the mixture. Mix until well combined. 
  • Drizzle some extra virgin olive oil on top and garnish it with pomegranate seeds and parsley.

Categories: Sides Tags: baba ghanoush, dairy-free, Plant Based, vegan

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