A satisfying dip chock full of umami flavor and eggplant goodness.
1 eggplant
1 clove garlic
2-3 Tbsp lemon juice
2 Tbsp tahini
2 Tbsp fresh cilantro, parsley, or basil
sea salt
olive oil
{
"serving": "1 serving"
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{
"id": "baba-ganoush",
"emoji": "π",
"status": "π€Try Soon",
"name": "Baba Ganoush",
"dataFilePath": "./data/eats/baba-ganoush.json",
"slug": "baba-ganoush",
"summary": "A satisfying dip chock full of umami flavor and eggplant goodness.",
"source": "",
"sourceUrl": "obsidian:///Users/zachshilton/code/eats-plants/source-files/eats/baba-ganoush.md",
"ingredients": [
"1 eggplant\n",
"1 clove garlic\n",
"2-3 Tbsp lemon juice\n",
"2 Tbsp tahini\n",
"2 Tbsp fresh cilantro, parsley, or basil\n",
"sea salt\n",
"olive oil\n"
],
"method": "* Prep the oven\n* Preheat oven to high broil, around 500ΛF\n* Position a rack at the top of the oven\n* Prep the eggplant\n* Slice your eggplant into 1/4 inch rounds\n* Sprinkle with sea salt and place in a colander in the sink to drain excess liquid\n* After 10 minutes, rinse slightly and then pat dry between two towels\n* Arrange on a baking sheet\n* Drizzle with olive oil and a pinch of sea salt\n* Roast the eggplant\n* Roast for 5 to 10 minutes, turning once or twice, until the eggplant is softened and golden brown\n* Remove the rounds from the pan\n* Stack and wrap the rounds in foil to lock in moisture\n* Wait about 5 minutes\n* Process the eggplant\n* The eggplant meat should be soft and tender and the skin should come off easy\n* Peel away most of the skin of the eggplant, and discard\n* Add the eggplant meat to a food processor, or blend it up with an immersion blender\n* Mix your ingredients\n* Add lemon juice, garlic, tahini, a pinch of salt\n* Mix until creamy\n* Add herbs\n* Pulse to incorporate\n* Taste and adjust seasonings as needed\n* Serve\n* Serve an enjoy!\n* Should keep in the fridge for quite a few days\n",
"notes": "* *No notes listed*\n* Based on: <https://minimalistbaker.com/simple-baba-ganoush/>\n",
"nutritionData": {
"serving": {
"value": 1,
"unit": "serving"
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