Baba Ghanoush
I love the smoky flavor of a slow roasted eggplant Baba Ghanoush, but that takes a long time and a lot of patience. I just can’t get the smokey flavor of the Baba Ghanoush I enjoy on my travels. This is good, fast and healthy, so I’m happy working it at home and look forward to savoring the more authentic versions on my adventures.
Easy Baba Ghanoush
Prep
Cook
Total
Yield 1 cup
Using Roasted Garlic and Smoked Sea Salt give you an easy cheat for a smoky flavor to this.
Ingredients
- 1 large Eggplant
- 2 cloves Garlic or 4 cloves Roasted Garlic if you have it
- juice from 1/2 Lemon
- small handful Parsley, chopped
- 6-8 Fresh Mint Leaves
- 1-2 tablespoons good Olive Oil
- Smoked Sea Salt to taste
Instructions
- Line a cookie sheet with foil and preheat the broiler
- Prick the Eggplant a few times with a knife
- Broil the Eggplant until well charred and soft, turning often, about 30 minutes and cool
- In a food processor, whirl up the Garlic and Herbs
- Scoop the Eggplant away from the skin and put into a fine strainer, gently press out a bit of liquid
- Add the Eggplant flesh to the food processor and whirl a few times
- Stream in just enough Olive Oil to make a nice consistency, not too runny
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