Baba Ghanoush2 medium- sized eggplants 1/4 cup tahini 2 cloves of garlic 2 T lemon juice 1 T olive oil pinch of crushed
red pepper + cuminsalt + pepper, to taste1/4 cup basil, cilantro OR parsley
Preheat oven to 375 degrees.
Poke holes all around both eggplants with a fork. Place on a baking sheet, and roast for 30 to 45 minutes or until they are completely soft. Set aside to cool.
Scrape eggplant pulp into a food processor or blender. Add tahini, garlic, lemon, olive oil and spices. Blend until smooth. Transfer into a bowl, and fold in herbs. Season to taste.
TIPS: Add to salads, use as a veggie dip or serve on a wrap!