InspirationSlender Kitchen baba ganoush (eggplant dip)
This recipe normally calls for tahini (sesame paste), since I had to recently throw my super-expired jar out, I figured I would replace it in the same way I did when I made homemade hummus, by adding sesame seeds and sesame oil, but in this recipe it didn't work so great.
- 1 eggplant
- 1Tb sesame seeds
1Tb sesame oil(I wouldn't use this, made it too "Asian")
- 2Tb lemon juice
- 2 cloves garlic, minced
- 1 Tb EVO
- 1/2 tsp salt
- Fresh black pepper
DirectionsPreheat the oven to 450 degrees.
|spritzed eggplant in the oven.|
VerdictCreamy and good, but too Asian.
I liked it, but the sesame oil was too much, it was quite "Asian" in flavor. I've already browned my eggplant for my next batch and I will definitely leave out the sesame oil. I eat the dip with slices of red bell pepper, it's a fresh and healthy snack and surprisingly quite filling.