By Betsy Hicks

I have always loved Baba Ganoush, but it’s even more loveable when you can add some extra nutrients.

  • 1 large Eggplant sliced 1/2 inch lengthwise
  • 2 zucchini sliced lengthwise
  • 1 red, yellow, or orange pepper – sliced
  • 3 cloves of garlic
  • 1/4 cup extra-virgin olive oil
  • 1/2 teaspoon sea salt
  • 1 tablespoons tahini
  • 1/4 cup chopped parsley 
  • 1 lemon juiced 
  • Salt and Pepper
  • Pomegranate seeds (optional)

In a large bowl, toss sliced vegetables and garlic in olive oil.

Place on baking sheet and broil until well roasted and skins are dark brown (about 7 minutes). Allow vegetables to cool.

Place vegetables, garlic, and all remaining ingredients (except the pomegranate seeds) in food processor and pulse until it’s the desired consistency. I like mine chunky, but pickier eaters may prefer it more creamy.

Scoop into a bowl and sprinkle with pomegranate seeds. Store in airtight container for up to three days.

Serve with raw vegetables, chips, or crackers.




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