After a long weekend in sin I needed a huge veggie detox to flush out my system – also I crave lettuce and crispness when I’m hungover. LOL I know it sounds really weird but I really like bland things the morning after. I even bought a few ready made salads from TJ and brought it. It was the perfect idea! I came back and of course SD is crazy hot and I ended up buying hella veggies to make gourmet salads. I think I spent like $75 on groceries. Sort of crazy. But then again I am a crazy veggie fanatic. Don’t judge. For those of you who don’t like veggies, there are ways to make veggies taste good! For example this eggplant dip – baba ghanoush. It is Lebanese and is usually served as a dip or it can be used to be added to other dishes. This is a great dish to serve at a bougie Superbowl party, late afternoon snack, or part of dinner. It even lasts about 5 days in the fridge. It’s so perfect!!!

Ingredients

3 med-large eggplants
4 tbsp tahini
4 cloves garlic, minced
1/3 cup lemon juice (juice of 1 large lemon or 2 small lemons)
3 tbsp olive oil
1/3 cup parsley, flat or curly, minced
1 tsp salt

1. Using a fork, poke holes into the eggplant. Stab the eggplant multiple times along the surface. Place the eggplant on a baking dish.

2. When finished stabbing, put the eggplants in the oven, set to HI BROILER mode, or 450 deg. oven.
3. Let roast for 30-40 min, until the eggplants are shriveled. You need to turn the eggplants once in awhile to ensure even shriveling.

4. Once the eggplants are done, take them out to let cool.
5. Combine the garlic, parsley, tahini, lemon juice, and olive oil. Set aside.

6. When the eggplants are cooled, use a fork to scrape out the insides into a bowl.

7. Mash the eggplants until smooth. Or you can use a food processor or mixer to puree it. I like it chunky so I just mashed with fork.
8. Add the other ingredients into the eggplant and mix until well combined. Add the salt and mix thoroughly.

9. Refrigerate for 3 hours before serving.

Recipe from Pioneer Woman.