Baba Ganoush

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Could you ever believe that a baked eggplant could be transformed into an explosion on the taste buds? It can, with the aid of Tahini, lemon juice and salt. Hallelujah!

This humble nightshade can be tossed into the oven along with your baked dinner and left to simmer in it's own skin, the flesh of the eggplant becomes soft and sweet. Simply remove it from the oven and place it covered in the fridge to cool down until tomorrow. Next day, just slip the skin off it and blend it in the food processor with a clove of garlic, salt, lemon juice and tahini until smooth. So easy and so good for you.

Yield: 1 cup

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Prep Time: 1 hour to bake, overnight to cool but 5 minutes to process

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Total Time: 5 minutes

Ingredients

Eggplant | 1 medium, baked and left to cool overnight

salt | to taste

Lemon Juice | 1 lemon

Tahini | 1/4 cup

Directions

Bake the whole eggplant in the oven on 160 degrees for about 1 hour. Remove it from the oven and place in the fridge, covered till the morning. Next day, the skin will slip off and you can place the flesh into the blender with the garlic, salt and pepper, lemon juice and tahini. Blend until smooth, checking for seasoning and just the right amount of lemon juice.

Serve with some flat bread, tomatoes and pine nuts.

#BabaGanoush #Eggplant