Eggplant is still plentiful at the farmer’s markets, so we’ve taken advantage and whipped up this healthy and flavorful appetizer! Baba ghanoush is a simple roasted eggplant dip that is irresistibly smooth, smoky, and savory. Get a good dose of vitamins C, K, B6, magnesium, potassium, manganese and dietary fiber in this quick and easy recipe.
Ingredients
- 2 medium organic eggplants
- 2 TB cold-pressed olive oil
- 1/3 cup organic sesame tahini
- juice from one organic lemon
- 1 TB minced organic garlic
- sea salt to taste
- organic Italian parsley for garnish
- toasted sesame seeds for garnish
- organic paprika for garnish
Preparation
1. Preheat oven to 375 degrees.
2. Cut eggplants in half and coat the cut side with olive oil and salt. Place cut side down on sheet pan. Bake for about 30 minutes, or until eggplant is very soft.
3. Let eggplant cool. Scoop out and place in blender with tahini, lemon juice, garlic and salt to taste. Pulse until it’s blended and at your desired consistency.
4. Place in a bowl and garnish with parsley, sesame seeds and a drizzle of olive oil. Enjoy with your favorite gluten-free pita chips or vegetable sticks.
Nutrition Facts*
| Calories | 246 |
| Total Fat | 18g |
| Carbohydrates | 16g |
| Protein | 5g |
| Servings Per Recipe | 4 |
*Nutrition Facts are based on 1 serving.
Photographer: Carmen Troesser
