baba ganoush-ish

Are you sensing a pattern? I like to dip things into other things. (see here, here, here or here)  Namely, veggies and bread into more blended or diced vegetables, herbs or beans. Hummus, salsa, guacamole, nut butters- I love them all. However, I've never really sung praises for baba ganoush. I am just not that huge of fan of the eggplant. Maybe it's because purple is my least favorite color or the whole thing about nightshade vegetables potentially causing inflammation in the body. Either way, this dip usually isn't my go to. That was until my grandfather gave me the most grand and beautiful eggplant from his vegetable garden. I couldn't turn it down or, even worse, let it rot. What do you think I am? some sort of animal? I didn't really know what to do with the thing, but being the dip aficionado that I am, I put it in the oven and blended it up with some caramelized onion, lemon, garlic, tahini and my trusty Pink Himalayan salt crystals. yum. Turns out I like the eggplant and this may be one of my favorite dips thus far. 



I N G R E D I E N T S

1 eggplant
1/2 large yellow onion (use an entire onion if it's small)
3 tablespoons of tahini
1 garlic clove
1 lemon, juiced
salt and pepper to taste
extra virgin olive oil


R E C I P E

Turn on the "broiling" setting of your oven to high

Wash and cut the eggplant into 1/4" thick slices. Spread out on a baking sheet with a drizzle of olive oil and a sprinkling of salt and pepper. Let broil for ten minutes on each side. 

Roughly chop the onion and cook in a sauté pan with a drizzle of olive oil. Cook for about 15 minutes, stirring occasionally. When they are finished cooking, they should be brown and translucent. 

When both veggies have finished cooking, blend them in a food processor along with the tahini, lemon juice, garlic and salt and pepper to taste. Blend until completely smooth.

I garnished the dip with pickled beets and ate with raw veggies and pita bread. 

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