Baba Ganoush Recipe (Vegan)

Ingredients

• Eggplant

  Raw

  2 eggplant, peeled (yield from 1-1/4 lb) or 916g

• Garlic

  Raw

  2 cloves, minced or 6g

• Lemon juice

  Raw

  2 tbsp or 30g

• Tahini

  Dips and Spreads - Wegmans

  3 tblsp or 45g

• Salt

  Table

  1 dash or 0.4g

• Olive oil

  Salad or cooking

  3 tbsp or 41g

• Cumin

  Spices, cumin seed

  ½ tsp, ground or 2g

• Chili powder

  Spices

  ½ tsp or 1g

• Soja Yogurt Alpro Unsweetened

  15g

Directions

1. Preheat the oven to 400 degrees Fahrenheit. Line a rimmed baking sheet with parchment paper.
2. Cut the eggplants lengthwise and season with salt. Brush the eggplants with 2 tablespoons of olive oil. Place the eggplants cut side down on the baking sheet.
3. Roast the eggplants for 35 to 40 minutes or until tender, soft and cooked through. Remove from the oven.
4. Flip the eggplants (the cut side should be golden and caramelized) and let them cool for a few minutes. Scoop the eggplant flesh with a spoon, Discard the skin. Place the flesh in a sieve over a bowl to catch any drippings. Let the eggplant sit in the sieve for about ten minutes, stirring a couple of times to help release the moisture.
5. Discard any eggplant drippings. Dry the bowl and place the eggplant in the bowl. At this point you can place the eggplant in a food processor and process until smooth or simply mash the eggplant with a fork. Beat the eggplant vigorously until creamy.
6. Add the garlic, lemon juice and remaining 1 tablespoon of olive oil and mix well. Add the tahini and mix until well incorporated. Add cumin, chili powder and yogurt if using. Mix well. Season with salt to taste. Serve drizzled with olive oil.
7. Recipe by: Kathy McDaniel (source: https://www.lemonblossoms.com/blog/baba-ganoush-recipe/)