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A light, tasty and healthy grilled eggplant dip or salad with tahini, lemon juice and salt.

Baba Ghanoush

ingredients

• 2 medium eggplants (~2-3 pounds)
• 1/4 cup tahini
• 1/4 cup lemon juice (~1 lemon)
• 2 cloves garlic, minced
• 1/4 teaspoon cumin, ground (optional)
• salt to taste
• 1 tablespoon olive oil (optional)
• 1 tablespoon parsley, chopped (optional)
• 1/8 teaspoon smoked paprika (optional)

directions

1. Prick the eggplants a few times with a fork, place on a baking sheet and bake in a preheated 400F/200C oven until really tender, about 30-40 minutes.
2. Cut the eggplants open, scoop out the flesh and puree in a ford processor along with the tahini, lemon juice, garlic, cumin and salt.
3. Serve garnished with olive oil, chopped parsley and paprika.

Note: If you have a gas stove you can also grill the eggplant over an open flame at medium-high heat until the skin is charred and the inside is tender instead of baking it in the oven. Doing it this way adds a really nice smokiness to the baba ghanoush!
Tip: Best enjoyed while still warm, though it will keep for several days in the fridge.
Option: Serve topped with pomegranate and/or a drizzle of pomegranate molasses.
Option: Replace the parsley with cilantro or mint.

Nutrition Facts: Calories 96, Fat 5g (Saturated 0.8g, Trans 0), Cholesterol 0, Sodium 11mg, Carbs 10g (Fiber 5g, Sugars 3g), Protein 2g

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