You dip, I dip, we dip… in Baba Ganoush

I know I know… enough with the Dad jokes. But what in the hell am I suppose to call a blog post about Baba Ganoush?

Have you ever tried this stuff? It’s freaking amazing. Although, I have to admit, I can’t really take credit for this recipe.

My friend, Nikki, was suppose to come visit right after the holidays and we had planned to do a day of recipes and drinking for the blog. (Yes, drinking is business in the blogging world. GET IN!)  Well… due to the bi-polar weather here in Nova Scotia, she couldn’t fly in on the days planned. SOOOO instead, I soberly jacked this recipe from her and I’m sharing it with you guys.

(go follow her on instagram though because she’s really pretty)

But anywhoo…

Making this dip was probably the first time I’ve made eggplant-anything at home and now I’m addicted. I usually eat like 1/4 of the roasted eggplant before it makes it into the the rest of the recipe. This dip is a great addition if you’re hosting some guests. Or a great dip with pita bread (it’s actually super filling!) and a greek salad for lunch. YUM!

What You’ll Need to Make Baba Ganoush

1 eggplant
Juice of 1 lemon
1 garlic clove
2 tbsp tahini
Drizzle olive oil
herb of choice – I like parsley!

How You’ll Make Baba Ganoush

Slice up the eggplant about 1/4 inch think and place on parchment lined baking sheet. Drizzle with olive oil (I also like a small sprinkle of pink Himalayan Salt). Broil for 10-12 minutes, flipping half way through.
Once the eggplant is done in the oven, peel the skins off. They should come off easily, but if not, some skin left on is just fine. Add to blender with the rest of the ingredients and mix until well blended. ENJOY! (Preferably with pita bread/pita chips and veggies)

I hope you enjoy! Now I’m craving a little of this with some feta, olives, hummus, cucumbers….

XOXO