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baba ganoush (eggplant dip)

MelBelle avatar
Recipe by
Melanie B
@MelBelle
Kennesaw, GA

This recipe is from Standard Process 1 degree of Change. http://www.standardprocess.com/Products/Literature/1-Degree-of-Change

yield 4 -6
prep time 15 Min
cook time 35 Min
method Bake

Ingredients For baba ganoush (eggplant dip)

  • THE EGGPLANT
  • 2
    eggplants
  • 3 Tbsp
    olive oil
  • INTO A BLENDER OR FOOD PROCESSOR
  • 2 Tbsp
    tahini
  • 1 clove
    garlic
  • 1/2 tsp
    cumin
  • 2 1/2 Tbsp
    lemon juice, fresh
  • 3/4 tsp
    salt
  • 1 dash
    cayenne pepper
  • STIR IN
  • 1 Tbsp
    cilantro, fresh, chopped

How To Make baba ganoush (eggplant dip)

  • 1
    Preheat the oven to 375f
  • 2
    Cut the eggplants in half lengthwise. Brush the cut side with the olive oil and place cut side down on a foil lined sheet pan. Roast 35 minutes or until tender. Remove to a colander to let drain and cool for 15 minutes.
  • 3
    Assemble blender ingredients in the blender or food processor fitted with the S blade. scoop the flesh out of the skin. Combine with all the ingredients except the cilantro.
  • 4
    Process until smooth. Let sit at room temperature for a hour. Stir in the cilantro and adjust seasonings to your taste.
  • 5
    Serve with veggies or crackers.
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