Baba Ganoush (Eggplant Dip)

2
Melanie B

By
@MelBelle

This recipe is from Standard Process 1 degree of Change.

standardprocess.com/...ree-of-Change

Rating:

☆☆☆☆☆ 0 votes

Comments:
Serves:
4-6
Prep:
15 Min
Cook:
35 Min
Method:
Bake

Ingredients

  • THE EGGPLANT

  • 2
    eggplants
  • 3 Tbsp
    olive oil
  • INTO A BLENDER OR FOOD PROCESSOR

  • 2 Tbsp
    tahini
  • 1 clove
    garlic
  • 1/2 tsp
    cumin
  • 2 1/2 Tbsp
    lemon juice, fresh
  • 3/4 tsp
    salt
  • 1 dash(es)
    cayenne pepper
  • STIR IN

  • 1 Tbsp
    cilantro, fresh, chopped

How to Make Baba Ganoush (Eggplant Dip)

Step-by-Step

  1. Preheat the oven to 375f
  2. Cut the eggplants in half lengthwise. Brush the cut side with the olive oil and place cut side down on a foil lined sheet pan. Roast 35 minutes or until tender. Remove to a colander to let drain and cool for 15 minutes.
  3. Assemble blender ingredients in the blender or food processor fitted with the S blade. scoop the flesh out of the skin. Combine with all the ingredients except the cilantro.
  4. Process until smooth. Let sit at room temperature for a hour. Stir in the cilantro and adjust seasonings to your taste.
  5. Serve with veggies or crackers.

Printable Recipe Card

About Baba Ganoush (Eggplant Dip)

Course/Dish: Vegetable Appetizers
Main Ingredient: Vegetable
Regional Style: Middle Eastern
Dietary Needs: Vegetarian Vegan Dairy Free



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