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The Best Baba Ghanoush
by Javaneh Hemmat
It's officially fall and roasted Brussel sprouts are a delicious and warm addition to salads. Make a big batch and serve as veggie dish to any meal, add to salads, and meal prep for busy days.
Category
Appetizer Dip
Servings
3-4
Prep Time
20 min
Cook Time
45 min
Ingredients
- 1 Eggplant
- 1/2 Cup Extra Virgin Olive Oil
- 1/2 Cup Tahini
- 2 Cloves of garlic
- 1 lemon
- 2 Teaspoon Marrakech
- Sea salt to taste
- Parsley and paprika to garnish
Directions
- Preheat oven to 350F.
- With a fork, prick holes all over the eggplant.
- Drizzle some extra virgin olive oil and roast for 45 minutes.
- Let the eggplant cool completely before the blending process, then scoop the flesh out of the skin.
- Place the eggplant in a blender with tahini, garlic, lemon, Marrakech, extra virgin olive oil, and sea salt. Blend until smooth.
- Spread on a plate, drizzle some more extra virgin olive oil and garnish with parsley and paprika. Nourish your Soul!
Notes
