Coconut Oil Baba Ghanouj Dip
Servings: 6
Preparation Time: 1 hour
Ingredients:
- 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
Directions:
Preheat oven to 400 degrees F.
Prick the eggplant skin with a fork or cut a shallow slit along the side of the eggplant (to prevent the eggplant from exploding). Place the eggplant on a baking dish in the middle or top rack of the oven, and cook until it shrivels, is soft and mushy, and the skin is somewhat charred, about 40–50 minutes.
Once the eggplant has cooled to touch, peel the skin and scoop the 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 the 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, such as cucumbers, bell peppers, or carrots.
Recipe by Lynelle. Photo by Orissa. Submit your recipes and photos here for a chance to win $50!
