Baba Ganoush

Baba Ganoush

Baba Ganoush

I’m on a Mediterranean kick, probably because I’m trying to diet and probably because I love the health halo of their foods. It’s just so yummy and is still better than the butter filled alternative, whatever that might be. Anyway, today’s recipe is for a dip that is awesome with carrot sticks or my quick flat bread recipe (that I’ll post soon). I love how you can tweak it to your tastes. Add a dash of red wine vinegar. Make it creamier with Greek yogurt which also makes a great sub for the tahini (although seeds are generally good fat). This keeps several days in the fridge and gets better the next day. Definitely check it out.

Serves 2-3, doubles well

Freezes: No

Kid Friendly Tasks: Pulse the Blender

Ingredients

  • 1 large eggplant
  •  1/4 c tahini
  •  1/4 c lemon juice
  •  2 cloves garlic
  •  1/2 tsp salt
  •  1/2 tsp cumin
  •  olive oil

Directions

  1. Bake eggplant at 450 degrees for about 45 minutes. Once it’s cool cut off the stem, peel and pull out the seeds as much as you can (it doesn’t have to be perfect).
  2. Pop the eggplant and the rest of the ingredients except for the oil in a food processor. Blitz a few times until combined.
  3. Taste for salt and cumin. Adjust thickness with olive oil. Sprinkle with chopped parsley to serve.

Baba Ganoush

Baba Ganoush

 

Leave a Reply

 
 
 
 
UA-53371217-1