If you are an eggplant lover, then Baba Ganoush is definitely where it’s at. Essentially made from roasted eggplant, tahini, and lemon juice, this dip does to eggplant what hummus does to chick peas.

Flavorful? Check.

Healthy? Check.

Low calorie? Check. (It is a bit more calorie friendly than hummus).

Delicious? Double check.

I make this a lot in the summer when I have an abundance of eggplant. It is great with vegetables, crackers, and pita chips…or straight up with a spoon (no judgement, please).

Preheat the oven to 425 degrees. Line a cookie sheet with parchment paper. Peel two medium sized eggplant and cut both into medium sized cubes.

Place on cookie sheet lined with parchment paper. Give a good sprinkle of salt and pepper and a good drizzle of olive oil. (I opt to peel and cube the eggplant before roasting to spare my fingertips the agony of having to remove the flesh from the skin when the eggplant is hot. By roasting the eggplant this way, instead of halved with the skin on, I find that the Baba Ganoush is darker in color. No biggie). Add 1 or 2 whole cloves of garlic (how much garlic you add depends on how much garlic you like!) and place in the oven. Roast for 30 minutes or so, until the eggplant is soft and slightly browned.

Remove from oven and allow to cool 15 minutes. Then place the roasted eggplant and garlic in the bowl of a food processor along with 2Tbsp lemon juice, 1/4c tahini, and a good drizzle of olive oil. Process until smooth. Add more salt to taste.

The finished product is a creamy bowl of goodness that I have to force myself not to devour!

Buon Appetito!