We have started to have a weekly dip day with dips, fresh veggies, and a carb. This became a fun meal for the family as there was options for everyone. I wanted to make one of my favourite dips, baba ganoush. It was very easy and delicious.

Start by preheating the oven to 425 degrees. Place whole eggplants into the oven and cook for 45-60min or until the eggplant flesh is very tender. Wrap 3 cloves of garlic in some tin foil and oil. Place on the baking tray with the eggplants. Cook for about 30 minutes or until cloves become tender.

While the eggplant is cooking, prepare the tahini mixture. In a bowl, stir together 2 tablespoons of tahini with, 2 tablespoons of lemon juice, 1/3 cup of olive oil and salt to taste. When the eggplant is cooked, remove from the oven and let the eggplant cool to touch.

Peel the skins of the eggplant and remove the flesh with a spoon. Place the eggplant flesh into a blender and pulse to make smooth. Alternatively, you can use a fork and smash the eggplants to get a chunkier texture. Blend the tahini mixture and eggplant until smooth. Add more salt if needed.

Serve with a side of bread, pita, crackers or naan. Enjoy!

Ingredients

• 2 medium eggplants
• 3 cloves of garlic
• 2 tablespoons lemon juice
• 2 tablespoons tahini
• 1/3 cup olive oil
• salt to taste

Directions

1. Preheat oven to 425 degrees. Place whole eggplants into the oven and cook for 45-60min or until the eggplant flesh is very tender.
2. Wrap 3 cloves of garlic in some tin foil and oil. Place on the baking tray with the eggplants. Cook for about 30 minutes or until cloves become tender.
3. While the eggplant is cooking, prepare the tahini mixture. In a bowl, stir together 2 tablespoons of tahini with, 2 tablespoons of lemon juice, 1/3 cup of olive oil and salt to taste.
4. When the eggplant is cooked, remove from the oven and let the eggplant cool to touch.
5. Peel the skins of the eggplant and remove the flesh with a spoon. Place the eggplant flesh into a blender and pulse to make smooth. Alternatively, you can use a fork and smash the eggplants to get a chunkier texture.
6. Blend the tahini mixture and eggplant until smooth. Add more salt if needed.
7. Serve with a side of bread, pita, crackers or naan. Enjoy!