Meatless Monday – Bella’s Baba Ganoush

You’re Going to Want to Add this Dip to Every Dish!

My youngest daughter, Bella, is a beyond her years in culinary skills! She is a proud Plant-Based Vegan and loves to whip up new recipes in the kitchen.. thus we have this delicious Baba Ganoush dip!

This is a wonderful side dish, snack, or sauce for your meals.. plus it’s completely oil free, compared to the traditional oil ladened ganoush!

If you follow along with my Meatless Monday recipes each week, you know that last week we had the Baked Eggplant Italiano recipe.. if you’re heading to the store make sure to stock up on a few more eggplants so you can also prepare the Baba Ganoush. Preparation is key!

The Moment We’ve All Been Waiting For:

Ingredients:
1 large eggplant, halved lengthwise
2 tbs tahini
1 clove garlic, finely chopped
½ cup parsley leaves, chopped, plus more for garnish
¼ cup lemon juice
sea salt, to taste

Instructions:
1. Preheat oven to 350. Place eggplant, cut side down, on a Silpat lined baking sheet. Prick with a fork several times. Bake about 20 minutes, or until soft and collapsed. Remove from oven

2. When cool enough to handle, scoop the eggplant out of the skin and into a bowl. Throw the skin away. Add the garlic,  parsley, lemon juice and salt. Mashed if you like a chunky texture

3. Garnish with reserved parsley. Serve with pita chips

Question: Have you ever had Baba Ganoush before? I’d love to hear your feedback and personal kitchen stories in the comment section below!

Make sure to subscribe to receive these weekly episodes, recipes, inspirations and a free copy of my eBook -Gratitude: A Plantfire 4-Course Meal – straight to your inbox!

Did this recipe speak to your palate? Take a look at my recipe page!

Connect with me on social media:
Facebook
Twitter
Pinterest
Instagram @VanessaChamberlin