If you’re looking for an easy recipe for Eggplant Baba Ganoush, then you came to the right place! This delicious & satisfying side dish is the perfect accompaniment to any Mediterranean meal. I love to pair this with kefta meatballs and a refreshing cucumber and tomato salad.

Eggplant Baba Ganoush is dairy-free, paleo, and vegetarian!

Ingredients:

• 2 Eggplants; Sliced Vertically

• 2 Lemons; Squeezed

• 1/4 Cup of Tahini

• 1/8 Cup of Olive Oil or Avocado Oil

• 1/4 Teaspoon of Cumin

• Dash of Paprika (Garnish)

• Salt & Pepper to Taste

• 1/8 Cup Parsley, Chopped (Garnish)

• Blender or Food Processor

 
Feeds:  4 People
Prep Time:  45 Minutes

Serve w/:  Kefta Meatballs, Cucumber & Tomato Salad
 

Directions:

1. Preheat oven to 450 degrees.
   
   

2. Slice eggplant in half and place eggplant skins on foil-lined baking tray. Brush olive oil on eggplant meat. Bake for 40 Minutes.

   
   

3. When your eggplant is done baking, scrap eggplant meat into a blender/food processor (leaving the eggplant skin behind). Add your tahini, lemon juice of 1 lemon, cumin, salt & pepper. Blend ingredients until well incorporated.

   
   

4. Pour eggplant mixture into a bowl, add a squeeze more of lemon juice, dash of paprika, drizzle your olive oil, and garnish with chopped parsley. (Tip: If you have time, it’s best if you chill the Baba Ganoush in your refrigerator until you’re ready to serve.)
   
   

5. Serve as a side and enjoy!