Baba Ganoush (Eggplant Dip)

Ingredients

  • 1 Large Eggplant, Roasted
  • 2 Cloves Garlic, Finely Diced
  • 3 Tbsp Yogurt
  • 3 Tbsp Zeytin's Extra Virgin Olive Oil, more to taste
  • Salt
  • Splash of Lemon Juice (optional)

Preparation

  1. Preheat oven to 475 degrees. 
  2. Cut eggplant into two lengthwise. Sprinkle a generous amount of salt on the flesh of the eggplant and let it rest for 10 minutes (to remove bitterness).
  3. Press firmly with a paper towel to remove excess water and drizzle roughly 1 tbsp Zeytin Extra Virgin Olive Oil on the flesh.
  4. Place eggplant halves flesh-side down on a baking sheet and place in preheated oven for roughly 30 minutes (or until you see the eggplant halves collapse). Remove from oven once you see that the flesh is soft.
  5. Scoop out eggplant flesh and discard the skin. 
  6. Finely dice eggplant and garlic. Add in 3 tbsp of yogurt, 1 tbsp Zeytin Extra Virgin Olive Oil and salt and mix together. Add a splash of lemon juice if desired. 
  7. Drizzle another tablespoon of Zeytin Extra Virgin Olive Oil on top and enjoy!


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