Baba Ghanoush (Eggplant Dip, Paleo, Whole30)

🧂 Ingredients

• 1 large eggplant

  cut in half, lengthways
• 2 tablespoons olive oil
• 1 tablespoon Tahini paste

  light coloured
• Juice of 1/2 lemon
• 1 garlic clove

  grated or crushed
• 2/3 teaspoon sea salt
• Pinch of cracked pepper

Instructions

• 1 Heat the oven to 200 C / 400 F and bake eggplant, drizzled with olive oil, for
  45 minutes or until crispy and dark golden brown. It should be soft on the
  inside.
• 2 Cool the eggplant for about 1 hour and remove the outer skin only. Cut the flesh
  roughly and place in a food processor or a blender with tahini, lemon juice,
  garlic, salt, and pepper. Purée until smooth. Serve with a drizzle of olive oil,
  parsley and some scattered pomegranate to make it extra pretty.

Nutrition Info