40 min | Easy | 9 Ingredients
Ingredients:
- 2 eggplants
- 2 medium cloves of garlic
- 2 tbs lemon juice, more if necessary
- ¼ cup tahini
- 4 tbs of extra-virgin olive oil, plus more for brushing the eggplant and garnish
- 2 tbs chopped fresh flat-leaf parsley
- ¼ tsp ground cumin
- 1 pinch of salt, to taste
- 1 pinch of smoked paprika, for garnish
1’ Step: Bake the eggplant
Preheat the oven to 200 degrees. Line a large, rimmed baking sheet with baking paper to prevent the eggplant from sticking to the pan. Halve the eggplants, than halve it again (length wise) and brush with olive oil. Score two cloves of garlic and place it with eggplant on to baking tray. My stomach can’t take raw garlic so this is my way to make it easily digestible. Place the tray in the oven.
2’ Step: EGGPLANT PREP
Roast the eggplant until the interior is tender throughout and the skin is collapsing. I should take about 30-35 minutes. Leave eggplant aside to cool for a few minutes. After cooling try to scoop out the flesh with a large spoon, leaving the skin behind.
3’ Step: mush the pea
Add eggplant into the mixing bowl with garlic and lemon juice. Add tahini, olive oil and spices to the bowl and start blending.
Step4: finish
Transfer the baba ganoush to a serving bowl and drizzle with olive oil on top. Lastly, sprinkle chopped parsley and smoked paprika on top.
BAD VEGAN RECiPES 
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