Baba Ghanoush with Eggplant Chips
Ingredients
Baba Ganoush:
- 1 eggplant roasted (save the skins for chips)
- 2 tbsp tahini runny tahini works well
- 1/2 lemon juiced
- 1/4 tsp sea salt
- 1/2 tsp cumin
- 1/2 tsp paprika
- 2 tsp of extra virgin olive oil extra for topping
- 1/2 lime, juiced (for topping)
- Small handful of parsley, chopped (for topping)
Eggplant Chips:
- Skin of eggplant cut into 2 inch wide pieces with knife or kitchen scissors
- 1/4 tsp garlic powder
- 1/2 tsp paprika
- 1/4 tsp sea salt
- avocado oil spray
Instructions
- Cut off the top green part of the eggplant. Then cut the eggplant in half.
- Place on a plate and sprinkle a generous amount to sea salt onto the open flesh side of the eggplant.
- Allow it sit for about 20 minutes. This allows the eggplant to sweat and release moisture. You should see water droplets on it.
- Preheat oven to 450F.
- Use a cloth or paper towel to dry off.
- Cover both sides of the eggplant with avocado oil or avocado oil spray.
- Place both halves onto a baking sheet with skin side facing up.
- Roast the eggplant for 35 mins.
- Remove and carefully use a spoon to remove the roasted eggplant, leaving the skins in tact.
- Place all baba ghanoush ingredients into a food processor and pulse until smooth.
For the eggplant chips:
- Cut the eggplant skins into 2 inch wide pieces with knife or kitchen scissors.
- Sprinkle garlic powder, paprika and sea salt evenly over the skins.
- Spray with avocado oil.
- Air fry for 395F for 3-4 minutes or until crispy.