baba ganoush (eggplant dip)

Name: Baba Ganoush (Eggplant Dip)
Prep time: 15 min
Cook time: 35 min
Yield: 4
Cuisine: Middle Eastern
Ingredients: ## THE EGGPLANT; 2 - eggplants; 3 tablespoon(s) olive oil; ## INTO A BLENDER OR FOOD PROCESSOR; 2 tablespoon(s) tahini; 1 clove(s) garlic; 1/2 teaspoon(s) cumin; 2 1/2 tablespoon(s) lemon juice, fresh; 3/4 teaspoon(s) salt; 1 dash(es) cayenne pepper; ## STIR IN; 1 tablespoon(s) cilantro, fresh, chopped

40 Pinches 2 Photos

Melanie B

Kennesaw, GA

Updated on Jan 12, 2015

This recipe is from Standard Process 1 degree of Change. http://www.standardprocess.com/Products/Literature/1-Degree-of-Change

Rate

prep time 15 Min

cook time 35 Min

method Bake

yield 4-6 serving(s)

Ingredients

THE EGGPLANT
2 - eggplants
3 tablespoons olive oil
INTO A BLENDER OR FOOD PROCESSOR
2 tablespoons tahini
1 clove garlic
1/2 teaspoon cumin
2 1/2 tablespoons lemon juice, fresh
3/4 teaspoon salt
1 dash cayenne pepper
STIR IN
1 tablespoon cilantro, fresh, chopped

How To Make baba ganoush (eggplant dip)

Step 1

Preheat the oven to 375f

Step 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.
Step 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.
Step 4

Process until smooth. Let sit at room temperature for a hour. Stir in the cilantro and adjust seasonings to your taste.
Step 5

Serve with veggies or crackers.
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