Omgosh the roasted eggplant Baba Ganoush I made last night was insanely good. We used to have a local middle eastern man who made a dip like this. We ate it probably 2-3 times a week and dream about it…..

I was inspired by eggplants I received from a friend and from our Imperfect Foods order this week. (Grab 80$ off your first four orders)

• 2-5 eggplants split lengthwise (salted for 30 min then drizzled with olive oil) Roast on grill until done

• 1 cucumber peeled & chopped

• 1-2 tomatoes chopped ( or a million cherry tomatoes halved)

• 1/2 onion chopped

• Olive oil

• Lemon juice 1/2 lemon

• garlic 1-3 cloves

• Red wine vinegar 1-2 tsp

• Splash ACV

• Himalayan salt

• Fresh pepper

After the eggplants are grilled let cool and scoop out soft flesh. Place in a bowl with chopped veggies and seasonings. His recipe had green peppers but I always picked them out because I’m not a fan. Also tahini can be added for a creamier consistency if you like. I used a cast iron smoker box in the grill for a little wood oven flavor but it’s not necessary.

Enjoy, C

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