• Tiina McDermott

Did you say Baba Ganoush?

This is such a wonderful way to serve this nutrient dense plant.

Recipe:


1 medium eggplant

2 tbsp lemon juice

4 tbsp tahini

1 tbsp olive oil

4-5 small -medium cloves of garlic

Finely chopped parsley for garnish

1/4 tsp sea salt


Optional:

Red pepper flakes



I washed and cut my eggplant in half and scored it seasoned it some salt and avocado oil (high heat oil) then stuck it in a 400 degree oven and roasted till tender with a fork.


Scooped out the gut of the eggplant and it really came out quite easily. I just used a spoon. Then I added sea salt, 4-5 cloves of garlic, cooled eggplant, olive oil, lemon juice.

I blended it in my vitamix or some type of magic bullet blender till smooth or leave it a little chunky for some bite.


Let us know if you try this recipe and sharing is caring.


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