Thursday, September 5, 2013

Recipe - Baba Ghanoush

I really love this dip from Paleo Comfort Foods  In fact, it's the recipe I make the most from this book.  It's really perfect for sending to school for veggie dip.  Sometimes I even use it to dip chicken into.  So tasty.

You'll need:

1 large eggplant
2 Tbsp tahini
2 Tbsp lemon juice
2 cloves garlic
1/2 tsp cumin
2 Tbsp olive oil
1 tsp salt
coconut oil for brushing

Preheat your oven to 400*F.

Cut the eggplant in half lengthwise and brush with coconut oil.  Sprinkle with a little bit of salt.  Place the halves on a foil lined baking sheet cut side up.  I made the mistake of placing them cut side down the first time, big mistake.

Bake in the preheated oven for 45 minutes or until soft and golden brown on top.

Allow the eggplant to cool.  Once cool, scrape out the inside of the eggplant and combine in a blender or food processor with all of the other ingredients except for the olive oil.

Slowly drizzle olive oil into mixture until well combined.

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