Baba Ganoush Plate
Active Time: 30 minutes / Cook Time: 30-60 minutes, depending on cooking method / Total Time: 40 to 70 minutes
Makes 2 servings, with leftover Baba Ganoush and vegetables for tomorrow’s snack
- 2 lbs. Italian eggplant, pierced all over with a fork
- 2 garlic cloves, peeled and minced
- 2 tablespoons lemon juice, plus zest of the lemon
- 3 tablespoons tahini
- ½ teaspoon cumin
- ¼ cup chopped fresh parsley
- ¼ teaspoon fine sea salt, plus more to taste
- 1/3 cup extra-virgin olive oil
- 1 tablespoon sliced mint (optional)
To serve: (use all or a few)
- 3 cups carrot and bell pepper sticks
- 1 head broccoli, cut into florets (blanched, if desired)
- 1 romaine heart, separated into spears
- Leftover salad dressing from Day 5
- Adjust oven rack to 6 inches below the broiler and preheat broiler to high. Place eggplant on foil-lined, rimmed baking sheet and broil, turning occasionally, until charred on all sides and completely tender, about 1 hour. There should be no resistance when you push a skewer through the stem and bottom ends. (You can also do this on a grill, over medium heat. It will take about 30-40 minutes this way.) When tender, wrap the eggplant in foil to form a sealed package and let rest for 15 minutes.
- While eggplant roasts, prepare vegetables for serving.
- Slit open an eggplant lengthwise. Carefully scoop out the flesh, placing it into a strainer. Repeat with other eggplants. Gently press down on the eggplant in the strainer to remove as much moisture as possible, but not push the flesh through the strainer.
- Place garlic, lemon juice, tahini, and cumin in a food processor. Pulse 10 times to combine. Transfer eggplant to the food processor and add parsley and salt. Pulse to combine. Scrape eggplant mixture into a serving bowl and add the olive oil, whisking constantly with a fork to combine. Sprinkle with mint, if using, and drizzle some leftover dressing over the top.
- Set aside ½ cup baba ganoush and some vegetables for a snack tomorrow. Arrange remaining baba ganoush and vegetables on a platter, and serve.