This particular recipe, though, is a double whammy as it makes veggies tastier AND is packed with them itself. Baba ganoush is a traditional Lebanese dish popular in Mediterranean and Middle Eastern cooking made from eggplant, one of my personal favorite veggies.
In addition to the eggplant, my baba ganoush uses tahini, garlic, lemon juice, EVOO, parsley and spices to make it extra creamy and flavorful. Cumin particularly is one of my personal favorites to add to pretty much anything, especially dips like hummus and baba ganoush.
The only real work you’ll have to put into this recipe is roasting the eggplant to get it soft & tender. Then just throw all of the ingredients into your food processor or blender, and voilà!
Serve this up with some crackers and sliced veggies, or do yourself a favor and make a batch for your weekly meal prep. Hope y’all enjoy .
Ingredients
2 small-to-medium sized eggplants
2 garlic cloves
¼ cup tahini
juice of 2 lemons
¼ cup extra virgin olive oil
⅓ cup fresh parsley, plus more for topping
1 tsp cumin
½ tsp black pepper
½ tsp salt
Directions
1 Preheat oven to 425 degrees. Slice eggplants lengthwise, and place on a baking sheet. Lightly coat with olive oil, and bake for about 40 minutes, until tender.
2 Allow eggplants to cool for a few minutes, before scooping out the center and placing contents in a high speed blender or food processor.
3 Add garlic, tahini, lemon juice, olive oil, parsley, cumin, salt and pepper. Blend until smooth and well-combined.
4 Place in a bowl, and top with additional chopped parsley, a sprinkle of paprika and a drizzle of olive oil.
5 Serve with pita chips, crackers or sliced vegetables. Enjoy!