Baba Ghanoush with Meyer Lemon Olive Oil
Low-carb cousin of hummus, this delicious dip-n-spread goes great on crudites or low carb crackers.
Ingredients
- 2 medium/large eggplants washed and cut in half lengthwise
- 3 cloves roasted garlic
- 2 tablespoons tahini
- 2 tablespoons yogurt
- Juice of 1 lemon or 2 tablespoons Yuzu Rice Vinegar *see note
- 1/4 tsp cumin
- Salt and Pepper to taste
- Paprika for topping
- Organic Meyer Lemon Olive Oil for drizzling on top (if you can't find this, you can just use regular olive oil mixed with the zest of a Meyer, or regular, lemon
Instructions
- Preheat oven to 450 degrees.
- Put a little olive oil on the cut side of the eggplant, then place cut side down on a baking sheet.
- Put in oven for 15-20 minutes.
- Remove from oven and let cool slightly.
- Once cool, remove eggplant skin, saving the flesh of the eggplant into a food processor or blender.
- Put the cumin, eggplant, yogurt, tahini, roasted garlic, lemon juice or vinegar, S&P into a food processor and blend till smooth. (Do not include olive oil, finishing herbs and paprika)
- Drizzle with olive oil and sprinkle with paprika and dried herb blend. (Italian herbs or a mixture of parsley, chives, dill weed, marjoram, thyme, basil, tarragon)
Notes
Found the Yuzu Rice Vinegar at Earth Fare as well, the only link on Amazon was for a case of 6, which was really expensive, so if you can't find it locally, just use lemon juice.
If you have Sumac or Smoked Paprika on hand, sprinkle some on top for a burst of flavor.
Tried this recipe?Let us know how it was!