Baba Ganoush

Hummus is great but it’s not the only spread in town. Try this. Roasted eggplant and garlic come together to create a luscious, smoky dip that will have you coming back for more.

Ingredients

3 large eggplants

2 vine ripe tomatoes, diced

2 green onions, diced

1/4 bunch parsley, chopped

1 teaspoon lemon juice

1 teaspoon black pepper

1 teaspoon sea salt

1 cup low-fat Greek yogurt

1/4 cup extra virgin olive oil

1 teaspoon lemon zest

2 garlic cloves, chopped

1/4 cup grapeseed oil

Fresh mint (optional)

 

Directions

  • Preheat oven to 375°.
  • Season the eggplant with grapeseed oil, salt, and pepper. Place on a baking sheet and bake for 25 minutes until soft, put aside to cool.
  • Peel the eggplants and dice, place in a mixing bowl. Add tomatoes, green onions, grapeseed oil, parsley, lemon juice, pepper, salt, and yogurt, mix well.
  • In a skillet heat up the olive oil and garlic. Cook for one minute or until the garlic turns white and aromatic, then add to the bowl with the other ingredients.
  • Mix well and serve on a platter, garnish with lemon zest, fresh mint or parsley.
  • Serve with crudities, pita bread, or as a sandwich spread.

For a download of this recipe: Baba ganoush recipe – Jose Luis

and the flatbread: Flatbread recipe – Jose Luis