Heart Healthy Baba Ganoush

Ingredients

• •1/4 cup Tahini (well-stirred)
• •1/4 cup Lemon juice (freshly squeezed)
• •2 large Eggplants (about 1 pound each)
• •2 tablespoons Extra virgin olive oil (plus more for drizzling)
• •1/2 teaspoon Salt (to taste)
• •2 large Garlic cloves (minced)
• •1/2 teaspoon Ground cumin (optional)
• •1/4 cup Parsley (fresh, chopped)
• •2 tablespoons Pomegranate seeds (optional)

Instructions

1. 1.

   Preheat your oven to 400°F (200°C).

2. 2.

   Prick the eggplants all over with a fork. Place them on a baking sheet and roast for 30 minutes, turning halfway through, until the skin is charred and the flesh is soft.

3. 3.

   Allow the eggplants to cool slightly, then peel off the skin. Transfer the flesh to a colander, and let it drain for a few minutes to remove excess moisture.

4. 4.

   In a bowl, combine the eggplant flesh, tahini, lemon juice, minced garlic, olive oil, salt, and cumin. Mash with a fork until well combined and creamy.

5. 5.

   Transfer the baba ganoush to a serving dish. Drizzle with a little extra olive oil, and garnish with chopped parsley and pomegranate seeds if using.

6. 6.

   Serve at room temperature with whole grain pita bread or fresh vegetables.