Baba ghanoush is a delicious dip made with roasted eggplants, if some of you do not know! It has such an amazing texture from the roasted eggplant and olive oil.  Many recipes call for tahini, but this version is sans tahini and just as amazing.  The sun dried tomato and rosemary really give a punch of flavor. Serve this up at your next barbecue instead of ranch dip and your  guests won’t even realize it’s a much healthier alternative! It’s also delicious mixed into Zucchini noodles or brown rice pasta as a sauce. Really, you can do whatever you like with it!

Sun Dried Tomato & Rosemary Baba Ghanoush 

What you need: food processor

Serves about 10-15 (3 cups of dip)

Ingredients:

-1 1/2 medium eggplants
-1 lemon
-3/4 tsp. pink himalayan salt
-1/2 tsp. black pepper
-scant 1 cup of sun dried tomatoes
-about 6 sprigs of rosemary
-3 tbsp. fresh parsley
-1/4 cup + 2 tbsp. of extra virgin olive oil
-1/2 tsp. cumin

Method:

Preheat the oven to 400 degrees F.  Poke holes in the eggplant and bake for about 45 minutes until shriveled a bit and soft. While they cool, add all of the other ingredients to the food processor. Cut the eggplant into chunks and add, processing on high for about 2 minutes until smooth.  You may need to stop it a few times to scrape down the sides.

Enjoy with friends! xx