Deconstructed Baba Ganoush for the Win | Ilana Muhlstein
Deconstructed Baba Ganoush for the Win
10 mins prepServes 2
A simple and healthy deconstructed baba ganoush recipe, featuring roasted eggplant halves topped with a homemade tahini sauce and fresh parsley, perfect for dipping with crackers or as a base for a meal with added protein.
Preheat oven to 400°F (200°C). Slice eggplants in half. Spray with oil and seasoning salt. Roast halved eggplants in the oven, flesh side up for about 45 minutes.
While the eggplant roasts, make the tahini sauce by mixing 2 tbsp tahini with 1 tbsp of water, 1 tbsp lemon juice, 1 tsp zatar, and a pinch of salt and garlic powder.
Once roasted, top the eggplant halves with the prepared tahini sauce and fresh parsley. Serve immediately with high fiber crackers for dipping. To turn this into a meal, add a protein like 2/3 cup of cottage cheese or grilled chicken.
