Baba Ghanoush

Baba Ghanoush is really just roasted eggplant hummus, and it’s so light and refreshing that you’ll want to eat it every day!  Eggplant sometimes gets a “bad rap” because it’s a little spongy when it’s raw, but it’s absolutely delicious when roasted and made into this yummy spread.  It can be eaten so many ways - on a sandwich, with a whole wheat pita wrap, or just as a dip for veggies.  Enjoy!


Baba Ghanoush
Prep Time: 15 min
Total Time: 25 min
Serves 4-6

Ingredients:

• 1 Medium Eggplant (pick one out that is dark in color and firm)
• 2 tbsp Tahini Paste
• 1 tbsp Lemon Juice (about 1/2 of a lemon)
• 2 Cloves Pressed Garlic
• 1/2 tsp Cumin
• 1/4 tsp Cayenne Pepper
• 1 Handful Fresh Italian Parsley, Medium Chop
• 1 tsp Sea Salt
• 1/2 tsp Fresh Ground Pepper
• 3 tbsp Extra Virgin Olive Oil plus more for drizzling

Instructions:

1. Pre-heat the oven to 400 degrees to roast the eggplant.
2. Peel and wash the eggplant leaving about 1/4 of the peel on for color and texture. Use a potato peeler or paring knife to leave as much “flesh” as possible.
3. Cut the eggplant into about 1 inch cubes and place on baking sheet. Drizzle with olive oil and sprinkle with sea salt and fresh ground pepper.  Roast about 10 minutes or until soft.  It’s OK to let the eggplant darken, but be careful not to burn!  Remove from oven and let cool, about 10 minutes
4. Add the garlic and parsley to the food processor and pulse until finely chopped. Combine all remaining ingredients in the food processor, except the olive oil, using the “pulse” function.  Turn the food processor on slow and drizzle in the olive oil while processing, about 60 seconds or until smooth. Make it as creamy or as chunky as you like, we like it somewhere in the middle :-) Add more sea salt and pepper to taste.
5. Transfer to serving bowl and drizzle with a little olive oil and sprinkle with chopped parsley.  You can also sprinkle with a little paprika for color if you are serving at a party.
6. Chill about an hour in the refrigerator to let the flavors diffuse, will keep about 3 days if covered tightly.

Serve with veggies or as the “meat” on a sandwich or wrap!