Name: Baba Ganoush
Prep time: 5 min
Cook time: 45 min
Total time: 50 min
Yield: 18
Cuisine: Ketogenic
Ingredients: 23 eggplants (900 g), about 2-3 eggplants; 0.25 cup tahini (4 tbsps); 0.25 cup lemon juice (65ml); 0.25 cup fresh parsley (4 tbsps chopped); 2 tbsp extra virgin olive oil (optional); 1 tsp ground cumin; 1 tsp sea salt; 2 garlic cloves

23 eggplants (900 g), about 2-3 eggplants

0.25 cup tahini (4 tbsps)

0.25 cup lemon juice (65ml)

0.25 cup fresh parsley (4 tbsps chopped)

2 tbsp extra virgin olive oil (optional)

1 tsp ground cumin

1 tsp sea salt

2 garlic cloves

Preheat the oven to 400ºF or 200ºC.

Place the eggplants onto a lined baking sheet and pierce the skin with a knife. This helps steam escape while the eggplants roast.

Cook for 40-45 minutes or until they’re soft. Remove from the oven and cool 10 to 15 minutes until easily handled.

Chop the roasted eggplants and add them to a food processor or a blender along with the remaining ingredients. Blend until smooth.

You could serve it immediately, but it tastes nice cold. Keep leftovers in an airtight container in the fridge for 5-7 days. Add some paprika and chopped fresh parsley on top and serve with some crudités (cucumber, red bell pepper and carrot).