18/01/2021
Eggplants are high in dietary fiber making them a healthy choice for gut health. ⠀
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Baba Ganoush can be made in a snap with a food processor, but if you don’t own one, you can mash everything together with a fork. ⠀
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The texture of the dip will be chunkier, but still delicious. Add a final garnish of fresh minced parsley, a drizzle of olive oil and a pinch of red pepper flakes (optional) and it’s ready to serve⠀
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Ingredients.🍆🍋🧂⠀
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-1 large eggplant, about a pound🍆⠀
-1 Tbsp. olive oil, plus more for garnish⠀
-1 clove garlic, peeled and thinly sliced⠀
-1 Tbsp. fresh lemon juice🍋⠀
-2 Tbsp. tahini⠀
-1/2 tsp. salt🧂⠀
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Pepper to taste⠀
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2 Tbsp. minced fresh parsley, plus more for garnish⠀
Red pepper flakes (optional)⠀
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Instructions⠀
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-Preheat oven to 450 degrees F (232 degrees C).⠀
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-Prick the eggplant in a few places with a fork or sharp knife, then place on a rimmed baking sheet. Bake for 35 to 40 minutes or until eggplant has collapsed and pulp is soft. Cool until eggplant is easy to handle, then remove stem and skin.⠀
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-Into the bowl of a food processor, add eggplant pulp, olive oil, thinly sliced garlic, fresh lemon juice, tahini, salt and pepper. ⠀
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-Process ingredients until smooth, about 1 minute. Add fresh minced parsley and process for another 10 seconds, just to combine.⠀
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-Serve Baba Ganoush at room temperature with a drizzle of olive oil, a garnish of fresh minced parsley and a few red pepper flakes (optional). Any remaining dip will keep, covered, in the refrigerator for several days.⠀
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