baba ganoush is outrageously delicious! whip up a batch in less than 30 minutes and get to crispy dunking, STAT!
1 medium-sized eggplant
1 tablespoon extra virgin olive oil
¼ cup tahini
Juice of 1 - 1 ½ fresh lemons (depending on how much zing you like!)
2 cloves garlic, minced
1 box of Cinnamon Maple Crisps
Salt & pepper
Parsley, red pepper flakes and another swirl of good quality olive oil for serving
Preheat the oven to 425 degrees Fahrenheit.
Slice the eggplant in half lengthwise and drizzle with olive oil. Season the eggplant with salt and pepper and place flesh size down on a parchment paper lined baking sheet.
Bake for about 25 minutes or until the eggplant flesh has turned deep golden brown and is very tender. Allow the eggplant to cool until it's safe to handle and then scoop the flesh into a food processor.
Add tahini, lemon juice, garlic and a hearty pinch of salt and pepper. Blitz until super smooth and then drizzle with more olive oil and garnish with parsley to serve. Red pepper flakes make a nice addition too, if you're a spice lover!