Whole Food, Plant-Based Recipe Baba Ghanoush

Ingredients

• 1 medium-sized eggplant (or 2 smaller ones)
  

• 2 cloves garlic
  
• 3 T tahini
  
• ¼ cup lemon juice + zest
  
• ¼ cup fresh parsley (or cilantro)
  
• Pomegranate molasses or balsamic vinegar (optional)

Instructions

1. Preheat the oven to 400°F.
2. With a fork, prick the eggplant all over and roast for 50 to 60 minutes, or until it is soft and collapses to the touch. Remove from the oven and set aside. You can also roast the eggplant over a gas flame on the stove, rotating until charred on all sides.
3. Once the eggplant is cool enough to handle, peel all charred skin.
4. Place the eggplant flesh, tahini, lemon juice, and garlic in a food processor and pulse until smooth. Stir in the chopped parsley.
5. Season to taste. Add more lemon juice if needed.
6. Optional: drizzle pomegranate or balsamic over the top and serve.