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A Light and Healthy Autumn Spin on Baba Ganoush 
Serves Four as a Snack or Appetizer 

Ingredients

  • 3 Tbsp Olive Oil 
  • 1 Leek, Rinsed and Finely Chopped 
  • 2 Cloves of Garlic, Peeled and Minced 
  • 1 Small Cauliflower 
  • 1 Small Eggplant, Cubed 
  • Salt and Pepper 
  • Pinch of Chili Flakes 
  • 1 Lime or Lemon 
  • ¼ Cup of Parsley, Finely Chopped 

Directions:

  1. Heat oil in a large skillet at medium. Add garlic and leeks and cook for 3-5 minutes, until fragrant and beginning to soften. 
  2. Remove the green stalks from the cauliflower and roughly chop. Add the cauliflower and eggplant, along with the salt, pepper and chili flakes. Cover, reduce heat to low, and cook for 15-20 minutes, stirring regularly, until the cauliflower has softened. 
  3. Remove from heat and allow to cool for a few minutes. Pour into a blender and squeeze over the juice of one lime, or half a lemon. Pulse the blender until everything is combined and smooth. If there isn’t enough liquid, add water or vegetable broth, a few tablespoons at a time, until it blends and combines. 
  4. Pour into a bowl, and top with the parsley and a little more salt. Serve alongside pita chips, corn chips or fresh bread. Enjoy!