Make eggplant the star with this dip that is a lot like hummus, but is not-at-all like hummus.
If you’ve got the grill going, cook the eggplant on fire instead of under the broiler, but either option works well!
Creamy, rich, flavorful, and addictive, baba ganoush is traditionally eaten with pita bread and crunchy veggies, but its also delicious as a sandwich spread or on top of a salad, burger, quinoa bowl, or skillet meal.
Whips up fast and goes down easy.
Gluten-free, dairy-free, grain-free, vegan, and delicious!
- 1 Eggplant (medium, trimmed, sliced into ¼ inch strips)
- 3 tbsps Extra Virgin Olive Oil
- 2 tbsps Tahini
- 2 tbsps Parsley (fresh, chopped)
- 1 Lemon (juiced)
- ½ tsp Sea Salt
- Adjust oven rack closest to the broiler. Set oven to high broil. Place eggplant on a baking sheet and toss in oil. Roast for 10 minutes or until tender and golden brown. Remove from oven.
- Wrap the eggplant in the foil and let rest for 5 minutes.
- Remove the skin from the eggplant and discard. Then add the flesh of the eggplant to a food processor or blender. Add the remaining ingredients and blend until creamy. Adjust seasoning as needed.
- Transfer to a bowl and enjoy!
No Lemon: Use apple cider vinegar to taste.
[b[Serve it With:/b] Crackers, radish, peppers, cucumber, cherry tomato, or put a dallop on a salad, burger, or skillet bowl!
More Flavor: Add a sprinkle of cumin or smoked paprika to the food processor when making.
Prep Hacks: Make ahead and refrigerate in an airtight container up to 3 days as an easy snack for dipping, or condiment for topping.
Foods that Heal: Eggplant cleans and renews the liver and our blood.