Baba Ganoush

Such a yummy, smoky, savory dip. Served beautifully with sliced fresh veg or roasted veg. For our class on Super Bowl, we will serve with turnip fries.

2 medium eggplant, roasted for one hour at 400°F. You could wrap in foil, are usually put mine in a covered ceramic pan. After roasting allow to cool and peel the skin off and discard.

1/4 cup tahini—I really dig the Trader Joe’s version

Juice from one lemon

2 T olive oil

2-5 garlic cloves

Optional- thawed, roasted cauliflower

Blend in a food processor until creamy. I reserved my olive oil for drizzling over the dip as a garnish. You could use the olive oil in the dip and as a garnish, if you are wanting a richer tasting dish.

Garnish with 1/2 tsp finishing salt-like Maldon’s, pinch of smoked paprika, chopped parsley, pinch of red pepper flakes.

You’ll love the savory, smoky nature of this dip—even if you do not like eggplant.