Tuesday, August 3, 2010

Vegan Baba Ganouj (Roasted Eggplant Dip)

Roasted Eggplants
2 large eggplants
2 garlic cloves, minced
2 tbsp. Vegenaise (or any vegan mayo)
Juice of 1 lemon
2-3 tbsp. olive oil
sea salt, to taste


Set oven on 450 degrees.  Put eggplants on a baking sheet and prick a few times with a fork; coat with a little olive oil and bake for about 25 minutes until skin is charred.  Turn over once while cooking to get both sides evenly cooked.  Let eggplants get cool enough to handle and then peel off skin.  Put the flesh in a food processor with the rest of the ingredients and pulse until well combined.  Enjoy with crackers, raw vegetables or even on top of pasta.

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