This smoky, creamy dip has a wonderful combination of mediterranean flavors that won’t disappoint. Wow your guests or keep it all to yourself! It’s naturally low-carb and super simple to make. Although it is perfectly delicious when served warm, the flavors get even better if you leave it until the next day!
<h4><p style="color: rgba(20, 117, 135, 1)">Nutrient Dense Deliciousness</p></h4>
Eggplants are a nutrient-dense food. Meaning they contain a lot of vitamins, minerals, and fiber. As an added bonus—they’re also low in calories. They’re high in anthocyanins, a pigment with antioxidant properties that can protect against cellular damage. Anthocyanin can also help reduce blood pressure. Lower blood pressure leads to lower risk of stroke, heart attacks, and blood clots. Eggplant also contains plenty of vitamin E. Vitamin E is good for treating and preventing chest pain, blocked or hardened arteries, and high blood pressure.
<h4><p style="color: rgba(20, 117, 135, 1)">Yummy Creamy Tahini</p></h4>
Tahini is a paste made from ground sesame seeds. It's extremely versatile, you can use it in cooking sweet or savory dishes. Even better, it’s packed with essential vitamins and minerals! Sesame seeds are an excellent source of amino acids, vitamin E, B vitamins, trace minerals, and fatty acids. Those all help with skin cell rejuvenation and preventing early signs of aging. We are not suggesting you go slathering tahini directly on your skin though. Simply eating tahini can help improve the integrity of your skin by boosting your fat and nutrient intake. Adding some sesame paste to recipes is even a good way to get your daily recommended dose of copper. Which is necessary to maintain nerve, bone, and metabolic health.
<h4><p style="color: rgba(20, 117, 135, 1)">Roasted Eggplant Dip- Baba Ganoush</p></h4>
<h5>Prep Time: 10 mins | Cook Time: 45 mins | Serves: 8</h5>
<h5><p style="color: rgba(20, 117, 135, 1)">Ingredients:</p></h5>
* 1 large eggplant (1 1/2 pounds)
* ¼ cup Greek yogurt
* 2 tablespoons tahini paste
* 2 tablespoons extra virgin olive oil
* 1 tablespoon lemon juice
* 2 teaspoons minced garlic (1-2 cloves)
* ½ teaspoon ground cumin
* salt and pepper to taste
<h5><p style="color: rgba(20, 117, 135, 1)">Instructions:</p></h5>
<h5>Preparing the Eggplant:</h5>
1. Place oven rack to the middle position and preheat oven to 400℉.
2. Line a baking sheet pan with parchment paper.
3. Slice the eggplant lengthwise, salt well, and let sit for 15 minutes to remove the bitter juices. Give it a quick rinse, then pat dry.
4. Place the eggplant cut side down on the parchment paper. Roast 45 minutes or until the eggplant is completely tender when pierced with a fork.
5. Remove from the oven and cool.
1. Scoop the soft eggplant pulp from the skin and place into a food processor.
2. Pulse to break-up. Add the rest of the ingredients and run the processor until the dip is smooth and creamy.
3. Taste and adjust seasoning. Serve immediately or cover and refrigerate for up to 5 days.
4. Serve at room temperature or slightly warm. Makes 1 1/2 - 2 cups or 3-4 tablespoons per person.