Creamy Baba Ghanoush w/ Roasted Garlic.

Creamy Baba Ghanoush w/ Roasted Garlic.

Hey there! It’s you again!
Thanks for stopping by 🙂

I was cleaning out my fridge today and noticed a giant eggplant was calling my name.
So, I decided to roast this sucker, and some garlic too, and make one of my fave dipping sauces – Baba Ghanoush.

What you will need:
*one giant eggplant – cut in half
*a few cloves of garlic – covered in foil & roasted with the eggplant
*half a lemon – juiced
*salt & pepper to taste
*a few gluggs of Worcestershire sauce – if you are daring … this is not vegan
*1/3 cup olive oil, or any oil of choice
* 1/3 cup tahini – just kicks it up a little notch

Turn oven to 400F and let the eggplant roast for about 40 mins… make sure to puncture it w/ some holes.

I blended everything (less olive oil) in a food processor. I left the skin on the eggplant, but you can leave it out if you like. I just makes for a darker sauce, but much tastier with the roasted skin. Once everything is incorporated keep the processor running and slowly add the oil. This process with make for a nice and creamy texture.


Eat it with veggies, pita, on a sandwich, or even just with a finger!

So good, and so easy to make!

Now, go play in the kitchen!

Feed your soul,
Healthy H’ohm’e ~xo


One thought on “Creamy Baba Ghanoush w/ Roasted Garlic.

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