Is there anything better than slices of eggplant drizzled with olive oil, broiled to perfection, then blended together with lemon/tahini/garlic to create a creamy and decadent dip?…
Didn’t think so. And did I mention that it’s naturally vegan and gluten free? ? ?
If I had known how easy this baba ganoush recipe from Minimalist Baker was to make, I would’ve been making it like ten years ago. Of all the weird places for me to try baba ganoush for the first time was in a little Mediterranean cafe in Shanghai, China. If you’ve never had it, it’s basically like an amped up, tangier, more exotic version of hummus in my opinion.
And for those of you that think you have to grill the eggplant first or do some extensive prepping – you don’t. This recipe is seriously easy. It doesn’t require a ton of ingredients. Once the eggplant is broiled, all you have to do is toss everything into the blender. And bam! You’ve got a delicious snack that also contains vitamins & nutrients not only from the eggplant, but the lemon juice, parsley, garlic, and those healthy fats from the tahini and olive oil. Yes, yes and yassss ?