Baba Ganouj

Sometimes planning dinner can feel like a full-time job. One of my favourite "ugh it's 7pm, what am I going to make?" meals are grilled veggies and roasted potatoes, or better yet baked yams. I recently ran across this recipe for homemade baba ganouj and it goes quite nicely with roasted veggies.

Ingredients

• 2 lbs of eggplant
• 1/4 cup tahini
• 1/4 cup of minced parsley
• 2 garlic cloves
• 1 tbsp lemon juice
• 1/2 tsp salt
• 1 tbsp flax seed oil (or olive oil)

Directions

Preheat the oven to 260 C. Poke the eggplant and roast it in the oven for 50 minutes. Remove it once it's soft throughout. When it's done, slice open the eggplant and scoop it out into a strainer. Let it drain for a few minutes. Put it into a food processor to blend. Add the lemon juice, parsley, garlic, tahini, salt and blend it all together until it's almost smooth. Add the necessary salt and pepper. Stir in the flax oil.

Enjoy!

xx