This easy Babaganoush recipe is great for dipping or spreading, and is a great salad topper for all of those whole food plant based eaters who don't like oil. It pairs really well with power bowls, falafel bowls, pita chips, veggie sticks, and literally anything else you can think of!
2 Large Eggplants
Juice from Half a Lemon
Salt & Garlic to taste
Optional: 2 Tablespoons of Za'atar and fresh parsley for garnish
Wash the eggplants well, and pat dry with a paper towel.
If the eggplants are on the smaller side – feel free to place them in a pan as is.
If the eggplants are large, cut them in half, and place them in the pan with the halves sides down.
Bake at 400°F for 45-60 minutes. You want the skin to collapse and the inside tender.
Remove the eggplants from oven and let them cool for a few minutes.
Scoop out the flesh with a large spoon, leaving the skin behind.
Place in a bowl or food processor, add Tahini, Lemon Juice, Spices and blend or mix by hand.
Garnish with Za’atar and fresh Parsley. Enjoy! tried this recipe? don't forget to drop a comment and photo below!
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