Dairy-Free Baba Ghanoush with Crudités

Ingredients

• 1 large Eggplant
• 1/4 cup Tahini
• 2 tablespoons Lemon juice
• 2 cloves Garlic
• 2 tablespoons Olive oil
• 1/4 teaspoon Salt
• 1/4 teaspoon Pepper
• 2 cups Assorted vegetables

Instructions

1. 1Preheat your oven to 400°F (200°C). Take the 1 large Eggplant and pierce it all over with a fork. Place the eggplant on a baking sheet and roast for 35-45 minutes, or until the skin is wrinkled and the eggplant feels very soft when squeezed gently.
2. 2Carefully remove the 1 large eggplant from the oven. Let it cool for about 10 minutes, until it is safe to handle. Slice the eggplant in half lengthwise and scoop the flesh into a colander set over a bowl. Let it drain for 10 minutes to remove excess moisture.
3. 3While the eggplant drains, prepare your garlic. Peel the 2 cloves Garlic. Finely mince the garlic.
4. 4Place the drained eggplant flesh into a food processor. Add the 1/4 cup Tahini, 2 tablespoons Lemon juice, the minced 2 cloves Garlic, 2 tablespoons Olive oil, 1/4 teaspoon Salt, and 1/4 teaspoon Pepper. Process everything together for 1-2 minutes, scraping down the sides of the food processor as needed, until the mixture is smooth and creamy.
5. 5Transfer the baba ghanoush to a serving bowl. You can serve it immediately, or cover and refrigerate it for up to 3 days.
6. 6Prepare the 2 cups Assorted vegetables by washing and cutting them into bite-sized pieces suitable for dipping. Arrange the vegetables around the bowl of baba ghanoush for serving.

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