I never dreamed I would ever like hummus let alone Baba Ganoush, but I was pleasantly surprised I like both.  I’m definitely not a fan of eggplant but over the years I have slowly become one. This recipe is a quick, easy and a healthy snack. It makes an awesome dish to serve when friends and family stop by.

2 medium eggplant

4 clove garlic (sliced in half)

1 medium lemon (juiced)

4 Tbsp tahini

Sea salt

2 Tbsp fresh chopped cilantro, parsley or basil (optional)

Olive oil

 Preheat oven to 400 degrees. Pierce the skin in several places and insert garlic cloves. Roast on a baking sheet until soft, 35 to 45 minutes. Remove from oven, and let cool. Slice eggplants open, and scoop out flesh and garlic.

In food processor (I use immersible blender) add eggplant, garlic, lemon juice, tahini, a pinch of salt and mix until creamy.

Add herbs last and pulse to incorporate. Taste and adjust seasoning.

Drizzle small amount of oil and a few red pepper flakes before serving.

Serve with pita and/or pita chips and veggies. Will keep covered in the fridge for several days.




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