Looking for a delicious, filling vegan snack? Look no further! This baba ghanoush is made from roasted eggplant, and it’s great served with either pita, crostini or even sliced veggies.
2 medium-sized eggplants
3 Tbsp. tahini
1/2 cup extra virgin olive oil, plus 4 Tbsp. for roasting
1 garlic clove, minced
Juice of 2 lemons
1. Cut the eggplants in half length-wise. Drizzle flesh sides with olive oil, salt and pepper. Place flesh side down (skin side up) on a sheet pan and roast at 400 degrees for 30 to 40 minutes or until completely cooked through and tender. Let cool.
2. Scoop out the eggplant into a bowl leaving the skins behind. Hand whip with a whisk until the eggplant has a smooth consistency.
3. Add the tahini, minced garlic, lemon juice, and olive oil. Whip to incorporate.
4. Season to taste with salt and pepper.