Cilantro Lime Baba Ghanoush

Cilantro Lime Baba Ghanoush

Traditionally made with parsley, lemon juice, and tahini, baba ghanoush is a delicious Mediterranean dip much like hummus, only made with roasted eggplant. This version takes a bit of a Latin spin, subbing in cilantro and lime, and is a hint sweeter and smoother with almond butter standing in for the sesame. Serve cool with warm pita or chips.

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Cilantro Lime Baba Ghanoush


Yield: About 2 cups; an appetizer for 4

Cook Time: 1 hour, plus time to chill

Ingredients:

  • 1 small eggplant
  • 1 lime, juiced
  • 2 cloves garlic, chopped
  • 1/4 cup extra virgin olive oil
  • 1/4 cup packed fresh cilantro leaves
  • 1 tablespoon almond butter
  • 1/2 teaspoon sea salt

Directions:

  1. Preheat oven to 375˚F. Cover a baking sheet or jellyroll pan with foil.
  2. Wash eggplant and prick all over with a fork. Place on the baking sheet and roast until very tender, about 30 minutes. Remove from oven, slice open and allow to cool.
    Once cool enough to handle, scrape eggplant flesh away from the skin and into the bowl of a blender or food processor. Discard stem and skin.
  3. Add remaining ingredients to blender; puree until very smooth.
  4. Baba ganoush can be eaten while still warm, but is also very refreshing after chilling.