Babaganoush

This recipe makes only about 1 1/2 cups, so if you want to make a large batch to have some leftover to freeze, or for a large party, double or triple the recipe accordingly.

ingredients:

• 1 large eggplant
• 2 Tbsp tahini
• 2 tsp lemon juice
• 2 cloves garlic 
• couple pinches chili powder
• 1 tsp olive oil
• salt to taste, about 3/4 tsp

method:

Preheat oven to 400 degrees.

Slice eggplant in half lengthwise and brush open sides with olive oil. Place on foil lined sheet and bake for 45 minutes until soft. 

Allow eggplant to cool, then scoop out insides (discard the skins) and combine in blender or Magic Bullet** (or NutriBullet) with remaining ingredients, drizzle a small amount of olive oil over top and blend until very smooth .  

** If you have doubled or more the recipe you will need to use a blender or food processor.