Baba Ganoush (Lebanese Eggplant Dip)

Ingredients

• Eggplant

  Raw

  1 eggplant, peeled (yield from 1-1/4 lb) or 458g

• Tahini

  Dips and Spreads - Wegmans

  4 tblsp or 60g

• Garlic

  Raw

  1 cloves, minced or 3g

• Cumin

  Spices, cumin seed

  ½ tsp, whole or 1g

• Paprika

  Spices

  ½ tsp or 1g

• Lemon juice

  Raw

  50g

• Parsley

  Raw

  ⅛ cup or 8g

• Salt

  Table

  1 dash or 0.4g

• Pepper

  Spices, black

  1 dash or 0.1g

• Olive oil

  Salad or cooking

  2 tbsp or 27g

Directions

1. Bake the eggplant at 425 F for 50 minutes, let cool.
2. Once cooled, peel off the skin with your hands and let the inside flesh cool for 5 minutes.
3. Add the flesh along with the rest of the ingredients to a food processor. Blend until smooth.
4. (source: https://www.mediterraneanliving.com/baba-ganoush-mediterranean-eggplant-dip/)