Makes 2 servings.1 large eggplant Ã‚½ cup fresh parsley leaves 1 tsp cumin 4 cloves garlic 1 tablespoon olive oil 2 tbsp tahini 1 lemon, juiced Salt & pepper to taste
Preparation:1. Poke holes in the skin of the eggplant. Preheat oven to 375F and roast for about 30 minutes or heat grill to medium-high and grill, turning every 7 minutes, until the skin is charred and the flesh is soft, about 30 minutes. Remove eggplant from the grill and let cool. 2. Once the eggplant is cool, peel the skin and discard. Place the eggplant flesh in a strainer and let sit to drain excess moisture for 10 minutes. 3. In a food processor, combine garlic, lemon juice, tahini and parsley and pulse to combine. Add the eggplant and season with salt and pepper and pulse to combine. 4. Serve with your favorite vegetable dippers!
Macros Per Serving (Half Batch):Calories 300 Protein 6g Carbs 22g Fat 16g
Meal Prep Tip:Adjust the flavor by adding more tahini or lemon juice. If your baba ghanoush is bitter, add a little honey. If you want to skip the sweetener, look for the naturally sweet, white eggplant. Image courtesy of FoodThinkers.com.
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