One week down....3+ to go! In all honesty, Whole30 aint easy. I've learned just how habitual I can be....because (for the time being) I can no longer enjoy my "triple ginger thin" cookies with my morning coffee, or have my random Trader Joe's snack mid afternoon or before bed. SO...frozen grapes are my JAM! But...when noshing on some mini peppers, I realized I could be dipping it into some baba ghanoush! Most variations of the recipe are Whole30 compliant....so I thought I'd whip some up, and share it with you!

Ingredients
1 large eggplant
2 Tbsp tahini
1-2 Tbsp olive oil
3 cloves garlic, roasted (toss in the oven at 350ish for a few minutes, until the skin starts to brown)
1/2 lemon (juiced - I used meyer lemon, and it was fab!)
pinch red pepper flakes
salt/pepper to taste

Preheat oven to 400 degrees (f), on a rack closer to the bottom of the oven. Cut a long slit lengthwise down the side of your eggplant and place on a baking sheet in the oven. Roast for approx 30minutes, then transfer to a rack closer to the top of the oven for another 5 minutes. This will ensure the eggplant is roasted thoroughly, and that the skin will peel off easily. Remove from oven and let cool for a few minutes, while you put all of the other ingredients into your food processor. Once the eggplant is cool enough to touch, peel the skin off and place the meat from it into the food processor, and let 'er rip! If you like your baba a little less smooth, you can also put all of your ingredients in a big bowl and mash together. For the sake of time, I just wanted to whip it all up so I could dive in :) Add red pepper flakes, salt and pepper as desired! Savory, tangy, smooth, with a little kick!...this stuff is legit. And so easy, that you'll integrate it into your weekly food prep with no problem at all! 

MACROS (for 1/4 of recipe)
Fat 6.4g
Carb 6.8g
Protein 1.2g


 

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