Baba Ganoush, Baba Ganoush, Baba Ganoush… it’s so fun to say! This healthy dip is perfect in the center of a veggie tray or as a spread on your favourite cracker for a simple snack.
- 2 Large Eggplants, whole
- 1 lemon, juiced
- 3 Cloves garlic, minced
- 4 tbsp Tahini butter
- 1/2 tbsp cumin
- Pinch of salt
- Fresh parsley
- Drizzle of olive oil
1.Line a baking sheet with tin foil and place while eggplants on top. With a fork, poke holes in eggplant to allow for steam to be released. Turn oven on broil and roast eggplants for 2 minutes each side.
2.Turn oven to bake and set at 375 degrees. Cook until eggplants are soft. About 25 minutes.
3.Meanwhile, prep ingredients as directed and combine in a glass mixing bowl. Let ingredients sit in lemon juice for a couple minutes before mixing together.
4.When Eggplants are soft, slice lengthwise and with a fork, remove inside of eggplant and add to glass bowl ingredients.
5. Blend until desired texture is met.
6.Add fresh parsley and mix.
7.Drizzle with olive oil.