Roasted eggplant dip… baba ganoush

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

Find me @barefootchiro on Instagram,

In the office (757-422-2260) on Tuesdays and Fridays,

Or on in nature loving on my family. ❤️

About Barefootchiro

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