I love hummus as much as the next person, but I've been wanting to expand my paleo dip capabilities. Eggplants are a bit of a mystery to me. I often don't know what to do with them. Thankfully, I came across this Baba Ganoush recipe from Inspired Taste. I made a few small changes and the result is a fresh, healthy dip teeming with flavor and nutrients.
2 medium eggplants
1/4 cup tahini
Juice of 2 fresh lemons
2 large garlic cloves, finely minced
1/4 teaspoon cumin
¼ teaspoon chili powder
1/2 teaspoon sea salt
2-3 tablespoons chopped fresh parsley leaves
1 tablespoon olive oil
Turn your broiler on high and line a large baking sheet with foil. Place eggplants onto the sheet and poke holes in them with a fork throughout. Broil them for 2 minutes, then flip over and broil for another 2 minutes. Turn broiler off, leave eggplants in the oven, and set your oven to 375. Roast eggplants for 30 minutes, then let cool for 10-15 minutes. In the meantime, mix tahini, lemon juice, garlic, cumin, chili powder and salt in a large bowl and set aside. Cut the eggplants lengthwise, scrape out flesh with a fork and place in a food processor. Pulse several times until you get a somewhat smooth texture, being careful not to mix too much. Pour eggplant mixture into large bowl with tahini sauce and mix well. Add parsley and olive oil and stir.