Sunday, March 23, 2014

Warm Roasted Eggplant Dip (Baba Ganoush)

I had a lonely eggplant in my fridge, so I decided to whip up some easy eggplant dip. This is a great dip to have with freshly sliced cucumbers, warm pita bread or inside a veggie sandwich!


Warm Roasted Eggplant Dip
by Sarah Farsh March 23, 2014

  • 1 eggplant, sliced in half vertically 
  • 2 tbsp tahini
  • 1 juicy lemon or 1 tbsp fresh lemon juice
  • pinch cumin
  • 3-4 cloves garlic
  • salt and pepper to taste
  • pinch Herbes De Provence
Heat oven to 450 degrees. Slice diamonds into the insides of the eggplant and place on cooking sheet, roast for 15 - 20 minutes. Throw eggplant, tahini, lemon juice, cumin, garlic, salt, pepper, herbes de provence into food processor and blend until smooth.

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