This baba ganoush recipe for vegans is very simple to follow and tastes great. When you roast the eggplant, it gives it a smokey flavor, and the tahini and garlic make it taste rich and complex. It's great for parties or as a healthy snack.
Ingredients: 2 large eggplants. 3 cloves garlic, minced. 2 tablespoons tahini. 2 tablespoons lemon juice. 2 tablespoons olive oil. Salt and pepper, to taste. Fresh parsley, for garnish.
Instructions: Get the oven ready by heating it up to 400F 200C. Use a fork to poke holes in the eggplants and put them on a baking sheet. Put eggplants in an oven that has already been heated and roast them for 45 to 50 minutes, or until they fall apart and get very soft. Take the eggplants out of the oven and let them cool down for a while. Split the eggplants down the middle and scoop out the flesh into a bowl. Throw away the skins. Use a fork or potato masher to mash the eggplant flesh until it is smooth. When you mix the mashed eggplant with the lemon juice, olive oil, salt, and pepper, you should have garlic that has been chopped up. Check the seasoning and make changes if needed. Place the baba ganoush in a serving bowl, add a little extra olive oil, and top with fresh parsley. You can dip veggies, pita bread, or crackers in it.
Prep Time: 10 minutes
Cook Time: 50 minutes
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