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

Step-By-Step

1Preheat the oven to 375f
2Cut 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.
3Assemble 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.
4Process until smooth. Let sit at room temperature for a hour. Stir in the cilantro and adjust seasonings to your taste.
5Serve with veggies or crackers.

About Baba Ganoush (Eggplant Dip)

Course/Dish: Vegetable Appetizers
Main Ingredient: Vegetable
Regional Style: Middle Eastern
Dietary Needs: Vegetarian, Vegan, Dairy Free
Other Tags: Quick & Easy, For Kids, Healthy