No meal prep is complete without a hefty container of this delightfully garlicky, savory eggplant dip in my fridge. Home made dips, partnered with pre washed and cut veggies, ensure that I reach for mid-day snacks that leave me feeling satisfied. Baba ganoush is perfect enjoyed with pitas, carrots or other crunchy veg, or as a base for a falafel bowl. What you'll need:
1 eggplant
4 cloves of garlic ... or more
1/3 cup of tahini
1/2 - 1 lemon, juiced
olive oil
cumin
za'atar
What you'll do: 1. Preheat your oven to 425 degrees
2. Cube your eggplant into 1 inch chunks and place in a large bowl. Add your garlic cloves, a generous drizzle of olive oil, salt, pepper, and a 1/2 tbsp of cumin. Spread out on a baking tray. Keep your eggplants roasting until they are soft and browned with a few charred bits - about 20 minutes. 3. Combine your eggplant and garlic, tahini, 2 tbsp of olive oil, an additional 1/2 tbsp of cumin, and the juice of half of a lemon to a food processor. Blitz until smooth.
4. Trust your palate! This next step is all about making a dip that sings for you. A little too acidic? Add an extra drizzle of tahini or hit of salt. Too earthy? Squeeze in the other half or a quarter of your lemon. Store in an air tight container in the fridge to enjoy throughout the week.
5. When you're ready to serve, consider topping with an additional drizzle of olive oil and a sprinkle of za'atar.
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