Baba Ghanoush
6 ingredients · 20 minutes · 4 servings
This creamy, smoky eggplant dip is a crowd-pleaser and a great way to sneak in some veggies. Serve it with colorful raw veggies or crackers for a balanced and delicious snack that’s as nourishing as it is tasty.
Ingredients
1 Eggplant (medium, trimmed, sliced into 1/4 inch strips)
3 tbsps Avocado Oil
2 tbsps Tahini
2 tbsps Parsley (fresh, chopped)
1 Lemon (juiced)
1/4 tsp Sea Salt
Directions
1. Adjust oven rack closest to the broiler. Set oven to high broil. Place eggplant on a foil-lined baking sheet and toss in oil. Roast for 10 minutes or until tender and golden brown. Remove from oven.
2. Wrap the eggplant in the foil and let rest for 5 minutes.
3. 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.
4. Transfer to a bowl and enjoy!
Notes
No Parsley: Use cilantro or basil instead. Can also omit completely.
No Avocado: Oil Use olive oil instead.
No Lemon: Use apple cider vinegar to taste.
Leftovers: Refrigerate in an airtight container up to 3 days.
Serve it With: Crackers, veggie sticks, with burgers or on salad.