From our friends at My Whole Food Life
You have to try this Easy Baba Ganoush recipe!
You can serve with a drizzle of olive oil and some fresh parsley for a pretty
presentation. Perfect for veggies, chips, or whatever else!
Yields: 1 ½ cups
Prep Time: 5 min
Cook Time: 30 min
Total Time: 35 min
1 medium sized eggplant
1/4 cup fresh parsley
1 garlic clove
3 T tahini
Juice of 1/2 a lemon
Salt to taste
Preheat oven 450.
Cut the eggplant in half and place it face down
on a lined baking sheet .
Roast 30 minutes, or until soft.
Once cooled, scoop out the flesh and add it to
a food processor with the remaining ingredients.
Blend until smooth.
Serve and enjoy!
Garnish with a drizzle of olive oil and more chopped
parsley. This should last at least 5 days in the fridge. Enjoy!