Recipe Book

14
What you’ll need:
2 Large Eggplants (approx 2 lbs)
2 Garlic Cloves
2 Scallions
4 Tbsp Italian Flat Leaf Parsley
4 Tbsp Fresh Squeezed Lemon Juice
2 Tbsp Plain Yogurt
2-3 Tbsp Extra Virgin Olive Oil
½ Tsp Ground Cumin
Salt and Fresh Ground Black Pepper to taste
How to make it
Wash the eggplants and prick in a few spots to
allow the steam to escape. Grill them over a medium
flame; turning frequently, until charred on all sides
and the flesh is soft. Let cool and then split length-
wise and scoop out the flesh.
In the bowl add garlic, scallion, parsley and lemon
juice and pulse until all items are minced. Add
eggplant, olive oil, cumin, salt and pepper and pulse
until items are pureed. Adjust seasoning and serve
in bowl with additional olive oil drizzled on top and
garnish with parsley sprigs. Serve with warm pita
wedges, your favorite bread or an assortment of
raw vegetables.
Makes about 2 ½ Cups
Babaganoosh (Grilled Eggplant Dip)
Recipe for the Master Prep Bowl