Babaganoush

Babaganoush EGGPLANT SALAD

INGREDIENTS:

1 LARGE EGGPLANT

3tbs raw TAHINI DRESSING ( I used the Caesar one Bc it had garlic flavor, any tahini flavor will work )

1 LEMON juice

3tbs tahini ( any flavor ) 

2tbs OLIVE OIL

SALT & pepper to taste

Finely chop cilantro/ mint/ parsley

( for garnish, optional )

1. PREHEAT THE OVEN TO 450° USING A FORK/ TOOTHPICK PIERCE THE EGGPLANT ALL OVER.

2. PLACE THE EGGPLANT ON A BAKING SHEET ( put foil paper underneath) ROAST FOR 20-25 MINUTES ( or longer if needed) TURNING ONCE, UNTIL THE SKIN HAS BLACKENED AND THE EGGPLANT ARE TENDER and soft

3. WHEN THE EGGPLANT IS READY TRANSFER TO A COLANDER TO DRAIN; LET IT COOL FOR 2-3 MINUTES

4. VERY CAREFULLY SLICE LENGTHWISE THE EGGPLANT AND OPEN IT TO THE SIDES LIKE AN OPEN FACED EGGPLANT and scoop all the eggplant out into a bowl

5. NOW IT’S TIME TO DRESS IT UP : LET’S START WITH TAHINI, olive oil , lemon juice & salt pepper to taste, mix well and taste it and adjust flavor if needed

6. I love green herbs on top and only had mint in my house, it was delicious, enjoy

Notes :

• eggplant should be very soft when ready

• I highly recommend roasting a backup eggplant just in case, sometimes they have too much seeds, etc

• I made babaganoush bruschetta for lunch and it was delicious. Simply toast your favorite bread (I use Royo) and top it with your babaganoush, veggies & a drizzle of olive oil on top