Like humus, but with Eggplant instead of Garbanzo Beans. If you leave the skin on when you blend it, you’ll get a great dose of Nasunin, a powerful antioxidant that fights inflammation.
Use as a dip for Bell Peppers or Carrots, add to salads or Brown Rice.
2 smaller eggplants, sliced
1 cup tahini
1 lemon, juiced
3–4 garlic cloves, smashed
1–2 tablespoons olive oil
Sea salt and pepper to taste
fresh parsley or fresh cilantro
preheat oven to 350.
put eggplant slices in a colander, salt liberally and let sit for 20 min.
rinse off salt and add slices to a baking sheet.
bake 15-20 minutes or until soft. blast it under the broiler for 1-2 minutes. Careful! This step either makes or breaks the dish. just a bit of this direct heat gives the ganoush an amazing smoky vibe; too much and you’ve got little black lumps of sadness instead.
put the eggplant, garlic, lemon juice, tahini & spices in blender or food processor. blend until creamy.
Add to absolutely everything and try not to moan.
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