Baba Ganoush

TIME

Prep Time: 10 mins

Total Time: 45 minutes

Makes: 4 servings

INGREDIENTS

• 2 Tbs olive oil, divided

• 1 large eggplant

• 4 cloves garlic

• 2 Tbs tahini

• 1 lemon, juiced

• 1 Tbs parsley, fresh

• salt, to taste

• pepper, to taste

• parchment paper

• aluminum foil

Directions

Prep

1. Preheat oven to high broil.

2. Slice eggplant into 1/4 rounds.

3. Wrap garlic cloves in aluminum foil to create small pouch.

Make

1. Place eggplant on a parchment-lined baking sheet. Drizzle with 1 tablespoon olive oil and sprinkle with salt and pepper.

2. Place the wrapped garlic on the baking sheet with the eggplant.

3. Broil for 5 minutes, turn eggplant and broil for an additional 5 minutes. Turn broiler off, but do not remove eggplant from the oven.

4. Adjust oven to 350°F and roast for an additional 25 minutes.

5. Remove pan from oven and set garlic pouch aside. Cover eggplant with foil - let sit for about 5 minutes.

6. Peel away most of the skin of the eggplant and add flesh to a food processor. It should be soft and tender and the skin should come off easy. Remove skins from garlic cloves.

7. Add the roasted garlic, tahini, lemon juice, remaining 1 tablespoon olive oil, and parsley. Process until smooth and creamy. Season with salt and pepper.

8. Garnish with additional parsley. Serve with raw or lightly steamed veggies.

Notes: Julie Harrington, RD is a Registered Dietitian and graduate of Johnson and Wales University. She holds an Associate's Degree in Culinary Arts and a Bachelor's degree in Culinary Nutrition. Julie draws on her culinary background to develop healthy, nutritious recipes which she publishes on her website, chefjulieRD.

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Recipe Source: Living Plate RX

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