Baba Ganoush Ingredients 1 large eggplant (about 1 1/2 pounds) 1 garlic clove, peeled and minced 3 tablespoons tahini 3 tablespoons lemon juice 1 tablespoon olive oil 1/2 teaspoon ground cumin 1/2 teaspoon salt Pinch of cayenne (optional) 1-2 tablespoons fresh parsley, minced
Reprinted by permission from StrongerTogether.coop Find more recipes and information about your food and where it comes from at www.strongertogether.coop. 10 | THE HEALTHY ALTERNATIVE
There’s always a good reason to visit the Mediterranean with this dip, even on Game Day! Oven-baked eggplants seasoned with tahini, lemon juice and other simple, healthy ingredients. Serve with pita bread, olives, and/or veggies, or alongside other regional dishes like tabouli, fattoush, and falafel. Preparation 1. Preheat oven to 375°F. 2. Prick the eggplant in several places with a knife or fork. Place on a baking sheet and roast the eggplant in the oven for 45 minutes to an hour, turning it occasionally. Remove from oven when the eggplant soft and collapsing and the outside is blackened. Place the eggplant in a bowl and set aside until it is cool enough to handle. 3. While the eggplant is cooling, mix all of the remaining ingredients in a large bowl. 4. When eggplant is cool, remove and discard the blackened skin and any excess liquid that has accumulated in the bowl. Mash the flesh with a fork (or finely dice with a knife, add to the remaining ingredients and blend well). Serve with warm pita bread. Serving Suggestion Serve this popular dip with pita bread, olives and veggies on Mediterranean mezze (appetizer) platter, or alongside other Middle Eastern dishes like tabouli, fattoush and falafel. Nutritional Information 144 calories, 10 g. fat, 0 mg. cholesterol, 315 mg. sodium, 13 g. carbohydrate, 7 g. fiber, 4 g. protein