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Baba Ganoush (Eggplant Dip)

Servings: 4-6

This traditional middle eastern dish is very impressive in taste and presentation without a lot of fuss.

2 Globe Eggplants (about 2 pounds) 3 Tablespoons Extra Virgin Olive Oil 2 Tablespoons Tahini (Sesame Paste)

1 Clove Garlic, Finely Minced or Pressed

1⁄2 Teaspoon Ground Cumin

21⁄2 Tablespoons Lemon Juice, Freshly Squeeze

3⁄4 Teaspoon Sea Salt Cayenne Pepper

1 Tablespoon Cilantro, Chopped

Preheat the oven to 375ºF. Cut the eggplant in half lengthwise and brush with olive oil. Place on a baking sheet, cut side down and roast until very tender, about 35 minutes. Place the eggplant in a colander to drain and cool for 15 minutes, then scoop the flesh out of the skin. Combine the eggplant, remaining olive oil, tahini, garlic, cumin, 2 tablespoons of the lemon juice, the salt, and a pinch of cayenne in the workbowl of a food processor. Pulse until the eggplant is smooth but retains some of its texture.

Allow the baba ganoush to sit for one hour at room temperature, then season it to taste with additional lemon juice, salt, and cayenne. Toss in cilantro and serve with raw vegetables.

Courtesy of Maximized Living Nutrition Plans book by Dr. B.J. Hardick, Kimberly Roberto and Dr. Ben Lerner

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