Name: Easy Baba Ganoush
Ingredients: 1 Medium Eggplant roasted (I roasted mine whole in the oven at 350 for one hour); 3 Tablespoon Lemon juice (One medium lemon will yield appox. 3 Tbsp)); 1 Tablespoon Olive oil; 1 Garlic clove minched; 2 Tablespoon Tahini; 1/2 Teaspoon Ground coriander; Himalayan salt (or pink salt) and fresh black pepper (Season to taste); 3-4 Tablespoon Chopped fresh Cilantro (coriander) (Optional); 1 Teaspoon Zatar for garnish (Optional)

Easy Baba Ganoush

This is one of my favourite dips. Typically used as a dip, i also use mine as a spread on sandwiches and bread.

Servings

Ingredients

1 Medium Eggplant roasted I roasted mine whole in the oven at 350 for one hour
3 Tablespoon Lemon Juice One medium lemon will yield appox. 3 Tbsp)
1 Tablespoon olive oil
1 Garlic clove minched
2 Tablespoon Tahini
1/2 Teaspoon ground Coriander
Himalayan salt (or pink salt) and fresh black pepper Season to taste
3-4 Tablespoon Chopped fresh Cilantro (coriander) Optional
1 Teaspoon Zatar for garnish Optional

Servings

Ingredients

1 Medium Eggplant roasted I roasted mine whole in the oven at 350 for one hour
3 Tablespoon Lemon Juice One medium lemon will yield appox. 3 Tbsp)
1 Tablespoon olive oil
1 Garlic clove minched
2 Tablespoon Tahini
1/2 Teaspoon ground Coriander
Himalayan salt (or pink salt) and fresh black pepper Season to taste
3-4 Tablespoon Chopped fresh Cilantro (coriander) Optional
1 Teaspoon Zatar for garnish Optional

Instructions

Remove the skin of your roasted eggplant and chop.
Add all the ingredients to the food processor and pulse until smooth. I left mine slightly chunky because i prefer that texture.
Adjust the salt and pepper to your taste.
Serve with a splash of olive oil and and sprinkling of zatar. Pairs wonderfully with pita, pita chips and veggies. This will keep for several days in the fridge - store covered.