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.