Where I come from not too many people have heard of this delicious dip so I feel that it’s my duty to spread the word because if you haven’t, you’re missing out! It’s super simple to make, and super easy to enjoy. I’ll admit, for a while I would see it as an option at restaurants, or I’d pass by it at the supermarket, but I’d never think about giving it a chance. Besides, what dip can beat the all-mighty hummus? Although hummus may be delicious, this can be a great alternative when you’re in need of a change. It wasn’t until a woman I know made me a tub of babaganoush to try and ever since I’ve been hooked! Here’s all you need:
- 1 eggplant
- 3 cloves of garlic
- 4-5 tbsp tahini
- lemon juice (to taste)
- salt & pepper (to taste)
All you need to do is put the eggplant in a small dish with a bit of water and heat in the oven at 375 degrees for 45 minutes. When it’s done take all the skin off and cut up the eggplant, removing as many seeds as you can. Toss it all into a food processor with the garlic and tahini and just add the lemon juice, salt and pepper to taste. Blend it all up mixing in between a few times and voila! You’ll have a cancer fighting, blood pressure lowering, nutrient-dense snack!
This will make enough to fill a small tupperware tub, and I wouldn’t suggest keeping it any longer than a week. Serve it with your favourite crackers (I recommend Triscuits) or whole wheat pita bread. You won’t be disappointed!