Baba Ganoush–The Healthy Dip
End of summer is eggplant overdose, because I always over plant and I forget I don’t eat a lot of eggplant.
Eggplant parm is tasty, freezes well–and is a epic pain to make.
Baba ganoush is easy, healthy, and I could eat it by the vat.
Use it as a dip, spread it on a sandwich, bring it to parties and give it away.
Even better–smoke the eggplant you use to make this to add that famous-chef touch.
Make up a plate of baba ganoush and hummus with some nachos and a few veggies to dip–and you’ve got a twenty-dollar restaurant meal.
- 3 Roasted eggplants
- 1/2 tsp salt
- 1/4–1/3 cup olive oil
- 1 clove minced garlic or 1-2 tsp garlic powder (**Pro tip: take an unpeeled clove and shave with a potato peeler or grate with a small-grate grater)
- 2–3 T sesame tahini
- 1/4 cup lemon juice
- Parsley, oregano, roasted pepper, or cilantro to garnish
- Roast the eggplant until soft—if you smoke it it’ll be amazing, but you can use a drop or two of Liquid Smoke instead.
- Cool to room or fridge temp.
- Blend all ingredients in a food processor until smooth.
- Serve with chopped veggies, nachos, or anything, really.