Baba Ghanouj From Scratch

One of my favorite snacks (as well as mayo substitutes!) is baba ghanouj. If you like hummus and eggplant, you will love this tasty middle eastern dip. I made a batch last night that was absolute perfection. It's so easy to make!


Ingredients:
~2 large eggplants
~1/4 c. tahini (sesame seed paste)
~3 tbsp. extra virgin olive oil
~3 tbsp. lemon juice
~1 garlic clove, chopped
~ground cumin, kosher salt, black pepper, cayenne pepper, paprika to taste

Process:
~preheat oven to 375
~cut eggplants lengthwise and place face down on baking sheet
~bake eggplant about 40-45 mins
~cool eggplants for about 10 minutes, then scoop insides out into strainer and let the excess water drip out for about a half hour
~transfer eggplant to food processor and add the rest of the ingredients; blend until creamy
~store in refrigerator, and serve at room temperature

*Not only can you eat this by itself, but you can use it to dip veggies into, or my favorite--I use it to bind canned tuna instead of mayo. It adds delicious flavor and is a way healthier way to make tuna or chicken salad.*