Garlic Gold Baba Ghanoush (Middle Eastern Eggplant Dip)
Ingredients:
- 4 large (10″ long) Chinese eggplants
- juice of 2 lemons
- 1/4 cups Garlic Gold Oil
- 3 tablespoons tahini
- 2 teaspoons Garlic Gold Sea Salt Nuggets
Garnish with:
- chopped cilantro
- cracked pepper
- Garlic Gold Oil
- Garlic Gold Sea Salt Nuggets
Serve with:
- toasted pita bread, cut into wedges
- large cherry tomatoes, quartered
Instructions:
- Preheat oven to 425F. Place eggplants in a large, foil-lined roasting pan, and bake uncovered for 40 minutes. Remove from oven and let cool until you are able to handle them.
- Peel the eggplants and place in a medium mixing bowl. Use a spatula to press the eggplant, and drain out the excess liquid.
- Add the lemon juice, Garlic Gold Oil, tahini, and Garlic Gold Sea Salt Nuggets. Use an immersion blender to combine the ingredients into a thick dip.
- Spoon the baba ghanoush into a shallow serving bowl. Garnish with cilantro, pepper, Garlic Gold Oil, and Garlic Gold Sea Salt Nuggets. Serve with toasted pita bread and tomatoes.
Yield:
Makes about 2 1/2 cups.
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