Babaganoush (Eggplant Dip)

Babaganoush is a traditional Mediterranean-style dip (Levantine specifically actually) that is made of primarily roasted eggplant (maybe you have seen it at cava or a similar restaurant). It looks a little wonky sometimes, but it is so delicious. It tastes similar to a crazy feta meets hummus dip. It is perfectly creamy and salty! Give this a try and let me know what you think!

Serves: 6-8

Ingredients

• 1 large eggplant

• 2 cloves garlic, minced

• 2 Tbsp Tahini

• Juice of 1 lemon

• Heavy pinch of salt

• 1/4 tsp smoked paprika

• 2 tbsp chopped parsley

Method:

1. Preheat the oven to 400F

2. Cut the Eggplant lengthwise and coat it with avocado oil. Place the open side down on a baking tray and bake for about 40 minutes.

3. Remove most of the skin from the eggplant and add the flesh to a bowl. You can leave a few skin pieces for smokey flavor and color!

4. Mash and mix the eggplant, and then add in your garlic, tahini, lemon, and salt!

5. Transfer to a serving bowl and top with smoked paprika and parsley.