I cannot say enough about how truly delicious this recipe is.
It’s flavorful and creamy and wonderful.
It’s full of veggies. It keeps you full.
It’s just good.
Make it. Trust me.
And if you have any suggestions that would work to make this dairy free, I’m all
- 1 big eggplant, washed
- 1 cup plain Greek yogurt
- 1/3 cup tahini
- juice of 1 lemon (about 1/3 cup)
- 1 clove garlic, roughly chopped
- 1 tsp cumin
- 1 tsp sea salt
- 1/2 tsp pepper
Heat your oven to 500 degrees F. After washing the eggplant, poke a few holes around the largest parts of eggplant. Do not skip this step. (I’ve done this, the eggplant blows up. It’s messy and I jumped 15 feet in the air, thinking a gun was fired.)
Line a baking pan or sheet with aluminum foil, and place the whole eggplant on top. Roast the eggplant 45-60 minutes, or until it sounds hollow when tapped, carefully turning the eggplant with tongs every 20 minutes.
Remove from the oven and allow the eggplant to cool.
Remove the outer skin of the eggplant and place all insides of the eggplant into a food processor. Add in all of the remaining ingredients (which are basically all of them) and process until smooth.
Sprinkle with a pinch of cumin powder for a lovely touch.
There you have it, the worlds most delicious dip, Baba Ganoush, out there.
Use for a dip for veggies, crackers, meat. Pour over eggs, meat, veggies. Spoon and eat with… a spoon.
I’ve been mixing this with tuna, in my scrambled eggs, over a sweet potato, and into salads. Del-ic-i-ous.