When you go to a farmers market in late summer, you will likely find eggplants in a range of shapes, sizes, and colors for sale. They can be deep purple to lighter almost lavender and even white.
Baba Ganoush Eggplant Dip
Servings: 4
Serving Size: 1/3 cup
Ingredients:
1 Medium eggplant- 2 Tablespoons lemon juice
- 3 Garlic cloves, chopped
- 1/4 Teaspoon salt
- 1/2 Teaspoon cumin
- 1 Teaspoon parsley flakes
- 1 Teaspoon onion powder
- 2 Teaspoons olive oil
- Non-stick cooking spray
- 1 Baking sheet
Directions:
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Preheat oven to 400 degrees F.
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Wash eggplant and pat dry.
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Cut eggplant in half lengthwise.
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Score inside of the eggplant flesh.
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Spray both flesh and baking sheet with non-stick cooking spray.
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Place eggplant flesh side down on baking sheet and bake for 40 to 45 minutes until golden brown.
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Once the eggplant has cooled off, take a large spoon and scoop out the flesh into a food processor or blender. Discard the skins.
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Add the remaining ingredients to the food processor cover and puree until smooth, about 1-2 minutes.
Serve with whole-wheat pita bread or cut up vegetables.
Selecting Eggplants and Making the Recipe
Part of my internship with UNH Cooperative Extension was to create educational videos on how to pick the freshest produce at farmers markets and then how to make a delicious dish with it. I had a blast combining my love of cooking and education to help people eat healthier. Below is my video on eggplant - enjoy!
