Big Dipper...Baba Ganoushing

Baba Gaboush

It's so easy.....don't tell!

If you haven't already figured it out I am very into dips. My family and I are all Big Dippers! We like the dip to accompany a chip and also love the dip as a condiment. There is nothing better than an array of flavorful and delicious dips. 

This Baba Ganoush is not only amazing , it is also amazingly easy. It doesn't need much prepping and chopping. It's low fat, vegan and parve, so great to serve with any meal, especially with fallafel, which I will be posting next. This is also good to make ahead. In the fridge this Baba ganoush will last for a week, so this is one dish you can make at least a few days in advance.

Ingredients:

1 eggplant large about 8" to 10" long

1/4 cup tahini

1 lemon juiced

2 cloves garlic grated

1/2 cup fresh parsley chopped

1/2 teaspoon ground cumin

salt and pepper

Preheat the oven to 375 degrees.  

With a fork prick the skin of the eggplant, place it on a greased cookie sheet. Roast it in the oven for about 20 minutes, or until the eggplant deflates and the skin is shriveled. Let the eggplant cool, then peel off the skin , and put the flesh in a bowl.

With a fork break up the flesh of the eggplant.

Add the rest of the ingredients.

Mix well.

 

Garnish with a little chopped parsley.

If you are making this ahead, store the Baba Ganoush in a plastic or glass container with a lid. Before you put the lid on cover the surface of the baba ganoush with plastic wrap tight up against the surface to keep it as airtight as possible, then top with the lid.

Enjoy!