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  • Allison E. Bruce

Baba Ganoush--Whole 30/Paleo

Here's a great take on a classic!


2 large eggplants

1/4 cup of olive oil

4-6 cloves of garlic

1 lemon fresh squeezed

1/2 tsp of cayenne pepper

salt to taste

pepper to taste


Prick eggplants with fork and roast at 350 until the begin to sleep fluid

Remove from heat and cool in an ice water bath

When cool remove skin and place "meat" in the food processor or blender

Add remaining ingredients and blend until smooth

Use to top a salad or dip veggies!

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