Baba Ganoush

Serves 4

  • 4 medium eggplant
  • 2 tbsp extra virgin olive oil
  • 1/2 tsp sea salt
  • 2 tbsp lemon juice
  • 2 cloves garlic, smashed and peeled
  • 3 tbsp tahini paste
  • 2 tbsp plain / greek yogurt
  • 3 tbsp chopped parsley

Preheat oven to 375 degrees. Slice eggplant in half lengthwise. Place on a parchment lined sheet tray skin side down. Drizzle with olive oil and sea salt. Roast for about 1 hour and 15 minutes, until very soft. When eggplant is cool enough to handle, scoop out the flesh, and combine with remaining ingredients in a blender. Blend until smooth. Season to taste. Serve with grilled pita, or fresh cucumber and other crudités.

Recipe contributed by Faspa and Co.

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