Eggplant dip

Vegan Eggplant Dip (Baba ganoush without the Tahini, sesame)

Ingredients:

• Medium sized Eggplant
• 2-3 cloves of Garlic
• chunk of Ginger to grate

Steps:

1. Preheat oven to 400 degrees
2. Roast the eggplant on the stovetop to blister the skin.
3. Put cloves of garlic into a some foil with some olive oil. Put into the oven.
4. Bake eggplant in the oven until you can pierce right through the eggplant - do i for 1/2 hour and then 10 minute increments.
5. After eggplant has baked, peel off all the skin using tongs or fork. This is a bit messy.
6. Open up foil pack, take skin and tip off of garlic.
7. Add garlic and eggplant innards to food processor.
8. Grate about 1/4 inch of ginger with microplane or micrograter and add to food processor.
9. Process until smooth
10. Taste and add more ginger or if you want salt.
11. Serve with pita bread.

YUMMY!

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