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Before you jump to Baba Ganoush recipe, you may want to read this short interesting healthy tips about Healthy Eating Can Be An Easy Option.

Healthy eating is today a great deal more popular than in the past and rightfully so. Poor diet is a contributing factor in health problems such as heart disease and high blood pressure which can put a drain on the economy. While we’re incessantly being encouraged to stick with healthy eating habits, it is also easier than ever to depend on fast food and other convenience items that are not good for us. In all likelihood, a lot of people believe that it takes too much work to eat healthily and that they will need to drastically alter their way of life. In reality, though, just making some minor changes can positively affect everyday eating habits.

The first change to make is to pay more attention to what you buy when you shop for food since it is likely that you are inclined to pick up many of the things without thinking. For example, if you eat cereal for your breakfast, do you ever check to see what the sugar and salt content is before getting it? One healthy substitute that can give you a great start to your day is oatmeal. By adding fresh fruit, you can give your oatmeal a better flavor and, before you know it, you will have made a healthy change to your diet.

Evidently, it’s not at all difficult to start integrating healthy eating into your daily lifestyle.

We hope you got insight from reading it, now let’s go back to baba ganoush recipe. You can cook baba ganoush using 8 ingredients and 9 steps. Here is how you do it.

The ingredients needed to cook Baba Ganoush:

1. Use Baby eggplants (or 2 big eggplants)
2. Use parsley (no need to chop)
3. Use cumin
4. You need tahini paste (sesame seed paste)
5. Prepare salt to taste (i start with a 1/4 teaspoon)
6. Take lemon juiced
7. Prepare garlic clove roughly chopped
8. Use olive oil (about 2 to 3 tablespoons)

Steps to make Baba Ganoush:

1. Preheat oven to 400. Place eggplant on a cookie sheet lined with foil and sprayed with cooking spray to prevent sticking
2. Add eggplant to cookie sheet and roast for 45 min, turning every 13 min.
3. Take eggplant out and slice down the middle halfway to help the cooling process. Cool about 10 min.
4. Add all ingredients to food processor. Scrape out the eggplant from its skin with a spoon into the food processor.
5. Blend for 30 seconds. Check consistency. I like mine like a creamy paste. Not too thin and not too thick. Drizzle in more oil or a tablespoon of water at a time, if desired to thin out dip. When adding liquid make sure food processor is running. Taste for salt. Add more if desired.
6. You really can't over process this dip, so keep going until smooth and creamy!
7. Chill for atleast an hour in fridge.
8. Serve with warn pita, pita chips, carrots, celery, as a sauce to kabob skewers or in a sandwich wrap.
9. Check out my kefta kabob recipe and use as a condiment!

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