Simple Baba Ganoush Dip
Author: Momma Chef
Serves: 6-8
- 1 large eggplant
- 2 tbsp. vegan mayonnaise
- 2 tbsp. olive oil
- 2 cloves of chopped garlic
- 2 tbsp. lemon juice
- ½ tsp. salt
- Adjust an oven rack to the middle position and preheat to 425 degrees.
- Place eggplant on aluminum foil and prick in several places using a fork.
- Bake eggplant 20 minutes on each side until eggplant is very soft, baking a total of 40-45 minutes.
- While eggplant is cooking, mix other ingredients together in a large bowl.
- Remove eggplant from oven, split open down the middle and scrape out the flesh,
- Mix eggplant into the bowl with remaining ingredients, stir well.
- Let the baba ganoush cool in the refrigerator for at least 2 hours before serving.
- When serving, I like to sprinkle with some fresh chopped parsley or paprika.
- This baba ganoush will stay good in the refrigerator for up to one week after preparing.
Recipe by Momma Chef at https://mommachef.com/quick-easy-baba-ganoush-dip-recipe/
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