FRESH EGGPLANT BABA GHANOUSH

FRESH EGGPLANT BABA GHANOUSH

Serving Size: 3-4

I N G R E D I E N T S

• 1 POUND eggplant, sliced into 1/4 inch rounds

• 1 CLOVE garlic

• 1 lemon, juiced

• 2 TBSP tahini

• Pinch of salt

• 2 TBSP parsley or basil

• Olive oil, for roastingZUCCHINI FILLING

P R O C E S S

1. Preheat the oven to 400 degrees F. Salt the eggplant slices and let sweat for 10 minutes. Rinse off salt with warm water. Place on a baking sheet , drizzle with olive oil and a pinch of salt. Roast for 5-10 minutes until soft.

2. Let the eggplant cool slightly. Peel away most of the skin of the eggplant and place the insides in a food processor.

3. Add lemon juice, garlic, tahini, and a pinch of salt. Pulse until creamy. Add the herbs and pulse to incoorporate. Enjoy with pita bread, in sandwiches, or as a veggie dip!