Spicy Green Baba Ganoush

NOTE: with the amounts of ev olive oil and lemon juice, start off with less. Check the baba ganoush half way through blending to see how thick it is. If you would like a thinner dip, add more. The size of the eggplant will also determine how much of these two liquids you will need. For a tangy dip, you can also use slightly more lemon juice. To make it more bland, just decrease the lemon juice and add more ev olive oil.

I love baba ganoush, but I just really don’t like the taste of tahini in any of my food. I also don’t like how many of the store-bought versions of this amazing eggplant dip are just not all that healthy. So on my trip to the St Lawrence Market this weekend, I picked up some eggplant, and set on a mission to make some baba ganoush to my own tastes for the first time! I’ve got to say that I was pleasantly surprised at how tasty this dip turned out! I’ve never even attempted to cook an eggplant before, so this was like an adventure for me. So here’s my slightly spiced (and much healthier!) version of a baba ganoush. And even though it’s an interesting shade of green (from the parsley), don’t let that turn you off of this smooth tasty dip! Enjoy!