Baba Ganouj is one of nature’s miracle dips. It is so creamy, yet it contains no dairy or dairy substitutes whatsoever. It’s great with pita bread, veggies and more. It’s just good wholesome ingredients.

Creating the dip usually takes longer and involves roasting a whole eggplant, but we’ve sped up the process here.

Prep Time
10 min

Cook Time
15 min

1 eggplant
2 cloves garlic
2 teaspoons dried parsley
1/4 cup tahini
2 tablespoons lemon juice
1 tablespoon olive oil

How to Make It:

Preheat your oven to 400 F.

Cut the eggplant into 2 inch chunks, wrap them in foil and bake in the oven for approximately 15 minutes, or until the flesh is soft. Remove from oven and let cool.

Remove the skin from the cooled eggplant and place it in a blender. Add the garlic, parsley, tahini, lemon juice and olive oil. Blend until smooth.

The dip tastes great right away, but letting the flavors blend in the refrigerator for a couple hours will be even better.

Eggplant is one of most versatile foods.  I love to make stuffed eggplant… not the way you are thinking, I bet.


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