Baba ganoush is a delicious Middle Eastern dip made of roasted eggplant, garlic and tahini. Before serving, sprinkle it with paprika and cilantro and then serve with raw veggies or your favorite gluten-free crackers.
- 1 large eggplant
- ¼ cup tahini
- 2 cloves garlic, minced
- 1 lemon, juiced
- 1 tsp cumin
- 1 Tbsp extra virgin olive oil or Vega® Antioxidant Omega Oil Blend
- Salt and pepper, to taste
Preheat oven to 400 degrees. Line a baking sheet with parchment paper.
Place eggplant on baking sheet and pierce skin of eggplant with a fork a few times.
Roast eggplant for 30 to 40 minutes, or until soft. Turning eggplant every 10 minutes.
Once eggplant is cool peel off skin
In a blender or food processer, puree eggplant, tahini, garlic, lemon juice, cumin, oil, salt and pepper. Taste and adjust flavors as desired. Refrigerate for 3 hours before serving.