Easiest Baba Ghanoush Recipe Ever!- Vegan and Delicious.

I love Baba Ghanoush, but I am not a gourmet cook or even like being in my kitchen (unless its to make soap!). This Baba Ghanoush recipe is so easy...even a non-cook like myself can whip this up very quickly and make a nutritious lunch. The above pic is my lunch today! Nutritious and absolutely delicious! 

Baba Ghanoush is very versatile as you can add whatever seasonings or herbs that appeals to your palate. For this recipe I only added salt, but I can add other garnishes such as Coriander, Parsley or even Jeera (cumin seed) later. 

Nutritional breakdown of eggplant (aubergine)One cup of raw eggplant contains 20 calories, 0.8 grams of protein, 4.82 grams of carbohydrate, 0.15 grams of fat and 2.5 grams of dietary fiber. A one-cup serving meets 10% of daily fiber needs, 5% potassium, 3% vitamin C, 5% vitamin B-6, 1% iron and 2% magnesium.

The eggplant, also known as aubergine, garden egg, guinea squash, melongene and brinjal, is usually distinguishable by its signature egg-like shape and vibrant purple color.Eggplants also contain anthocyanins, compounds that belong to a class of naturally occurring phytochemicals known as flavonoids. Flavonoids are present in many plant foods and in addition to providing health benefits - they also contribute to the distinguishable coloration of many fruits and vegetables. In this case, anthocyanins are water-soluble pigments that give the eggplant their well-known dark purple complexion.2
Many of the nutritional benefits gained from consuming eggplants are obtained from the skin of the vegetable. Eggplant skin is full of fiber, potassium and magnesium and antioxidants. In fact, its phenolic content makes it such a potent free radical scavenger that the eggplant is ranked among the top 10 vegetables in terms of oxygen radical absorbance capacity.
​http://www.medicalnewstoday.com/articles/279359.php

So here is my delicious vegan eggplant Baba Ghanoush! Enjoy.
Preparation time- 10 mins
cooking time- 5 mins
Processing- 30secs

Ingredients

• 2 medium to large eggplants
• 2 large cloves of garlic
• 2 fresh lemons
• 3 Tablespoons of Tahini paste (You can try 2 tablespoons at first then add more if you want)
• salt to taste
• a little olive oil or rice bran oil if you wish.

Super Easy Method

1. Slice your eggplants and place in a large baking dish. It doesn't matter if the pieces overlap, you can move them around with a spatula as they roast.
2. lightly sprinkle with salt.
3. Brush with Olive Oil or Rice Bran Oil (optional). 

1. Roast your eggplant slices in a low oven at around 130 degrees C until they are a light golden. Move your slices around so that they roast evenly.
2. Take your slices out of the oven.
3. Juice your two lemons

1. Place all your ingredients into a blender or food processor- eggplant, tahini paste, lemon juice and peeled garlic cloves.
2. Process and taste
3. Salt or garnish to your taste. You can add extra Olive oil at this stage and process a little more if you want a more creamy texture.
4. Enjoy! 

If you have any easy and tasty Vegan Recipes then I would love to hear from you! Write them in the comments with your name so that others can enjoy them;) Happy eating everyone!