Eggplant Dip (Baba Ganoush)
Serves: 4
Preparation Time: 10 minutes
Cooking Time: 100-120 minutes
Total Time: 110-130 minutes
Ingredients
- 2 medium eggplants, washed
- 2 tablespoons olive oil
- ½ tablespoon red onions, finely chopped
- 1 garlic clove, minced
- 1 tablespoon cilantro, chopped
- 1 tablespoon chives, finely chopped
- ¼ teaspoon cayenne, chopped (optional)
- 2 tablespoons lemon juice
- ¼ tablespoon sea salt
Preparation
Preheat oven to 350 degrees
Prick the eggplant in several places with a fork
Place eggplants across a medium oven safe plate
Roast for 100-120 minutes, or until they are tender
Scoop the eggplant flesh, place it into a medium bowl and mash well with a fork
Combine the eggplant, red onion, garlic, cilantro, chives, cayenne, olive oil, lemon juice, and salt
Mash well until smooth
Serve at room temperature or as a side dish or as a dip with a few of your favorite raw vegetables