|Coconut Oil Baba Ghanouj Dip|
|photo by recipe author|
Preparation Time: 1 hour
- 1 large eggplant
- 3 tablespoons Tahini
- 4 cloves garlic, smashed
- 1/2 lemon, juiced
- 1 tablespoon Expeller Pressed Coconut Oil
- 1 tablespoon Himalayan salt
- 1 teaspoon cumin powder, optional
- 1/4 teaspoon cayenne pepper flakes, optional
- 1 tablespoon olive oil, for garnish
- fresh or dried parsley flakes, for garnish
Preheat oven to 400° F.
Prick eggplant skin with fork or cut a shallow slit along the side of the eggplant (to prevent eggplant from exploding). Place eggplant on a baking dish in middle or top rack in oven, and cook until eggplant shrivels and is soft and mushy and skin is somewhat charred, about 40-50 minutes.
Once eggplant has cooled to touch, peel skin and scoop insides into a bowl and mash (with a fork or potato masher).
Add tahini, garlic, lemon juice, coconut oil, salt, cumin, and cayenne pepper. Mix well.
Scoop Coconut Oil Baba Ghanouj dip into a serving bowl and drizzle with olive oil and garnish with parsley. Serve with warm flatbread or enjoy with freshly sliced vegetables, like cucumber, bell peppers, or carrots.
Recipe by Lynelle. Photo by Orissa. Submit your recipes and photos here for a chance to win $50!