Baba Ghanoush

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Servings: 8 Prep: 10 min Cook: 20 min Dairy Free GAPS Gluten Free Keto Low Carb Mediterranean Paleo Pescetarian Vegan Vegetarian Blender Food Processor Oven Vegetarian Added 5 months ago Updated 5 months ago

Missing nutrition data for: Eggplants, Extra Virgin Olive Oil, Cumin

Ingredients

2 eggplants ⚠

2 cloves garlic

2 tablespoons lemon juice, preferably freshly squeezed

3 tablespoons extra virgin olive oil, plus more as needed ⚠

½ teaspoon sea salt, plus more as needed

2 tablespoons tahini

½ teaspoon cumin, optional ⚠

Instructions

1. Preheat oven to 400F.

2. Peel eggplants and slice into 1 inch rounds. Peel garlic and crush to course paste.

3. In a bowl, toss the eggplant rounds with ⅔ of the olive oil and all of the salt. Place on a rimmed baking sheet and roast for 20 minutes.

4. Place the roasted eggplant in a blender or food processor with the remaining ingredients and blend until smooth. Taste and add more salt, if desired.

5. Pour the baba ghanoush into a bowl and place in the refrigerator to chill before serving.

6. Drizzle with additional olive oil and sprinkle with cumin, if desired. Store in the refrigerator for up to a week.