Baba Ganoush
Recipe type: Appetizer
Cuisine: Middle Eastern
Prep time: 
Cook time: 
Total time: 
It can be a dip similar to hummus or a wonderful topping in casseroles.
  • 1-2 eggplants sliced
  • 1 clove garlic minced- depending on your food processor you can just put it in whole.
  • 2 Tbsp Avocado oil- you may need more to get the desired texture - plus some extra to brush with
  • Sea Salt to sprinkle
  1. Slice the eggplant into 1 inch thick rounds- so they look like a circle.
  2. Put the 2tbls of Avo oil in a small dish
  3. Lay eggplant rounds down on a baking sheet and brush them lightly with Avo oil and sprinkle with a little sea salt.
  4. Broil the rounds for 5 to 10 min a side- keep an eye on this step.Flip them over and repeat step 2 and 3.
  5. After both sides are softened let them cool enough for you to handle them somewhat.
  6. Once cooled peel off the skin. You could leave it on, but I think it messes with the overall texture.
  7. Cut the eggplant enough to fit into your food processor -we use a Vitamix for large batches and this food processorfor smaller batches.
  8. Add garlic
  9. Blend- Add oil slowly if you are looking for a particular texture. You may need to add more than what is left of your brushing bowl. I usually add 1 tsp at a time over the recommended amount if it says to taste or preference with oil.
I have not added a picture of what this looks like because when cooked it does not look pretty. It looks grey. But it tastes amazing.

Another fun tip I use Baba Ganoush instead of Cream of Mushroom soup. Even in Green Bean Cassorle.
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