by Marilena Leavitt December 15, 2018 0 Comments

This vegan spread is not only delicious but it is also a powerhouse of antioxidants, flavonoids and fiber. A perfect tagalong for those summer BBQs! 
INGREDIENTS
1 lb. medium size Italian eggplants
2 large cloves of garlic
2 TBSP. tahini
1 TBSP. fresh lemon juice
3 TBSP. Kosterina extra-virgin olive oil plus more for drizzling
2 TBSP. fresh parsley leaves, minced
pinch of cumin
--- sea salt to taste
--- freshly ground pepper to taste
--- toasted pine nuts for topping(optional)
INSTRUCTIONS
1. Preheat the oven to 425°F.
2. Cut a few slits through the skins of the eggplants. Place the eggplant halves, flesh side down, on a baking sheet lined with parchment paper. Drizzle with olive oil. Bake the eggplants for about 30-40 minutes or until they are fully cooked and soft. Remove them from the oven and set them aside to cool. When you can handle the eggplant, scoop out the flesh and transfer to a food processor(discard the eggplant skins).
 
3. Add garlic, tahini, and lemon juice to the food processor and pulse several times. Next, add the olive oil, parsley and the seasoning and pulse again to incorporate. Taste and adjust the seasoning, adding more lemon juice if desired.
4. Transfer to a serving bowl, drizzle with some olive oil, top with toasted pine nuts and serve with warm pita bread or vegetables for dipping.
Note: This spread can be stored in an airtight container in the refrigerator for up to four days. Let thebaba ganoush come to room temperature before serving.
Marilena Leavitt
Marilena Leavitt

Marilena Leavitt is Kosterina’s Executive Chef and creates healthy and easy to prepare recipes for our readers. Check out her website at: http://www.marilenaskitchen.com



Also in The Kosterina Kitchen

Almond Butter & Vanilla Chocolate Yogurt Bowl
Almond Butter & Vanilla Chocolate Yogurt Bowl

by Katerina Mountanos September 29, 2020 0 Comments

Crafted and photographed by the incredibly talented Bernice of Baran Bakery, this yogurt bowl pairs granola and almond butter with our addictive Almond Butter & Vanilla EVOO Dark Chocolate served over Greek yogurt for a crunchy and decadent afternoon snack or light lunch.
Read More
Nutty Sweet & Sour Chocolate Yogurt Bowl
Nutty Sweet & Sour Chocolate Yogurt Bowl

by Katerina Mountanos September 29, 2020 0 Comments

Crafted and photographed by the incredibly talented Bernice of Baran Bakery, this yogurt bowl pairs fresh peaches and kumquats with our nutty and delicious Nuts, Cinnamon, & Honey EVOO Dark Chocolate served over Greek yogurt for a flavorful, healthy, and filling breakfast.
Read More
Fig & Berry Dark Chocolate Yogurt Bowl
Fig & Berry Dark Chocolate Yogurt Bowl

by Katerina Mountanos September 29, 2020 0 Comments

Crafted and photographed by the incredibly talented Bernice of Baran Bakery, this yogurt bowl pairs fresh blueberries and raspberries with our flavorful Fig & Balsamic EVOO Dark Chocolate served over Greek yogurt for an antioxidant-rich and totally delicious dessert. 

Read More