Pass the Baba Ganoush

Pass the Baba Ganoush

by Lee Holmes January 12, 2017

Pass the Baba Ganoush

By: Lee Holmes

Baba ganoush makes a wonderful topping or dressing for salads, or a dip for crunchy vegies.

Servings

Prep time

Cook time

Recipe

Ingredients

1 large eggplant
8 tbsp tahini
4 garlic cloves, finely chopped
Celtic sea salt, to taste
½ tsp ground cumin
125mL lemon juice
Parsley, chopped, to garnish
Kale chips or gluten-free crackers, to serve

Method

Preheat oven grill to medium.
Prick eggplant with fork and grill for 30 mins, turning frequently, until skin is charred. Remove from grill and set aside to cool.
Split eggplant in half lengthways and scoop pulp into large bowl. Discard skin.
Squeeze out excess moisture from pulp, then mix with tahini, garlic, sea salt, cumin and lemon juice. Adjust seasoning as necessary and sprinkle with chopped parsley.
Serve with kale chips or gluten-free crackers.

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#Tags: entree, gluten-free, vegan

Lee Holmes

Lee Holmes is a nutritionist, yoga and meditation teacher, wholefoods chef, Lifestyle Food Channel’s Healthy Eating Expert, blogger and author of the best-selling books Supercharged Food: Eat Your Way to Health, Supercharged Food: Eat Yourself Beautiful, Eat Clean, Green and Vegetarian, Heal your Gut, Eat Right for Your Shape and Supercharged Food for Kids.

Lee’s food philosophy is all about S.O.L.E. food: sustainable, organic, local and ethical. Her main goal is to alter the perception that cooking fresh, wholesome, nutrient-rich meals is difficult, complicated and time-consuming. From posting recipes, her passion to share her autoimmune disease story and help others has snowballed and the blog has recently taken home the overall prize at the Bupa Health Influencer Awards as well as the best blog in the Healthy Eating category. She also runs a four-week online Heal Your Gut program.