Roasted Egg Plant Dip (Baba Ganoush)

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There are so many delicious dips and sauces these days, from guacamole to hummus, tzatzki sauce or french onion dip but one that doesn’t get the appreciation it deserves is Roasted Egg Plant Dip also known as Baba Ganoush.  It’s tasty, healthy and goes well with  fresh veggies, pita bread, spread on toast or with your favorite chips.  I like to eat mine in a bowl filled with veggies and some good chips.


1 large eggplant sliced in half lengthwise.

2 to 3 tbsp. Extra virgin olive oil.

1 clove garlic finely chopped

1 to 2 tbsp. Tahini

Juice of half a lemon

1/2 tsp. cumin

1/2 tsp. red pepper flakes

Salt & Pepper to taste.

Preheat oven to 425 F. Brush each half of eggplant with olive oil and place down on sheet pan. Bake for about 30 mins. until tender. Remove from oven and cool. Scoop out the insides of the eggplant and transfer to a bowl. Mash well leaving some chunks. Add remaining ingredients and mix until fully combined with a little drizzle of olive oil adding salt and pepper to taste. You can adjust any ingredient more or less depending on your preference. Serve with crackers, bread or veggies.

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