roasted garlic babaganoush
who else is completely obsessed with Mediterranean food?? falafel, hummus, tzatziki, tabouleh and mmmmm the babaganoush.. when the flavors of garlic, lemon and eggplant all come together to form this rich, creamy dip, the result is magical!
i put my own little spin on this version and decided to make it with roasted garlic.. because.. roasted garlic.. YUM! i could eat roasted garlic all on its own, it's so good, but i digress.
i used Thrive Algae Oil in this recipe because it has a very high smoke point--up to 485 degrees, so it's great for roasting at high temperatures. it also has the highest level of monounsaturated fat, the good fat that is more heat stable, and the lowest level of saturated fat--the bad fat--than any other cooking oil. and the taste is so neutral, so it doesn't overpower any of the key flavors in the dish, so the roasted garlic flavor really shines through. if you're looking to try some, you can check out their website, linked here, or pick some up on amazon or at your local Publix. And, if you'd like to give it a taste before you buy it, all my fellow Floridians can stop by select Publix locations for in-store tastings on May 20th from 11am to 3pm!
|Servings||Prep Time||Cook Time||Total Time|
|4||5 mins.||60 mins.||65 mins.|
- 1 large eggplant
- 1 bulb of garlic
- 1 tablespoon + 1 teaspoon Thrive Algae Oil
- 1/8 teaspoon + a pinch of salt
- 1/8 teaspoon paprika
- 1/8 teaspoon black pepper
- 1/4 teaspoon cumin
- 3 tablespoons lemon
- 1 tablespoon tahini
- 1 clove of garlic, minced
- preheat oven to 400 degrees.
- clean eggplant and gently pierce it several times with either a knife or a fork. place on a parchment lined baking sheet.
- chop the top off of a bulb of garlic. drizzle with 1 teaspoon Thrive Algae Oil and a pinch of salt. wrap in aluminum foil and place on baking sheet with the eggplant.
- roast the garlic and eggplant until eggplant is tender, approximately 1 hour (this will vary depending on size of the eggplant).
- allow the eggplant and garlic to cool until they are cool enough to handle.
- remove skin from eggplant--it should peel off easily, but if it doesn't, you can scrape the flesh out with a fork. discard the skin and place the flesh in a mesh colander and let drain for 15 minutes.
- remove the roasted garlic from the skin by squeezing from the uncut end toward the cut end.
- combine eggplant and garlic in a bowl and gently mash together until combined.
- add remaining ingredients and mix together until incorporated.
- serve with naan, pita chips, veggies or whatever else you'd like. enjoy!!
this post is sponsored by Thrive Algae Oil