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What's your favorite? I would love to learn some new ones! Here's what I had for lunch today:
(Garlicky Eggplant Dip)
1 large or 2 small eggplants 2 - 3 cloves minced garlic 1 tsp sea salt 1/4 cup tahini (sesame butter) 2 tbsp water 1/4 cup fresh lime juice (lemon juice will do in a pinch)
Preheat your oven to 375 F.* Wash eggplant and remove stem(s). Pierce with a fork 4-6 times. Bake for 45 minutes or until tender. Remove from oven and run cold water over the eggplant. Peel, mash, and set aside.
In a bowl**, combine garlic, salt and tahini. Gradually add the water and lime juice, beating well. Fold in the mashed eggplant.
Enjoy with lightly toasted pita bread and fresh raw veggie sticks.
*You can also wrap the eggplant in foil and bake on an outdoor grill for roughly the same amount of time.
** To get a remarkably smooth textured baba ganouj, use your food processor for blending the ingredients together.
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