This simple dip will be a favorite at your next party and pairs great with the organic veggies found in your Box of Good!
Prep Time: 30 mins Cook Time: 60 mins Total Time: 90 mins Servings: 4 – 6
| Ingredients | Optional Pairings |
| 2 medium sized eggplants | red pepper flakes |
| 1/4 cup of tahini | smoked paprika |
| 3 tbsp lemon juice | pita bread for serving |
| 2 tbsp of olive oil | cucumbers, celery, carrots for serving |
| 2 garlic cloves | |
| 1/2 tsp of sea salt |
Instructions
Pre-heat your oven to 400 degrees Fahrenheit. Pierce your eggplant all over. Wrap in foil and roast in oven for 40 – 60 mins or until the eggplant is very soft and basically falling apart. The length of time will depend on how big your eggplant is. Once this happens remove from the oven and place to the side to cool. Once cool to the touch, peel the skin, remove seeds and place the eggplant into a strainer over a bowl. Let the eggplant sit in this strainer for 20 mins so that excess liquid drains off into the bowl. You need to drain your eggplant of this excess liquid otherwise you will have very soupy Baba Ghanoush!
Next add the eggplant, tahini, lemon juice, olive oil, and garlic cloves to a food processor. Add sea salt and additional lemon juice to adjust taste after processing. Then place your Baba Ghaoush in the fridge until you’re ready to serve. Serve with optional sprinklings of red pepper flakes or smoked paprika. Serve with pita bread, cucumbers, carrots, sugar snap peas or anything else that sounds good to dip in your simple Baba Ghanoush!
Check it out and let us know what you think!