Paleo Bacon-y Baba Ghanoush

PREP TIME

20

minutes

TOTAL TIME

50

minutes

SERVINGS

2

cups

PREP TIME

20

minutes

TOTAL TIME

50

minutes

SERVINGS

2

servings

Ingredients

  • 1

    large eggplant

  • 1/4

    cup tahini

  • 2

    cloves garlic

  • Juice of 1 small lemon

  • 1/8

    tsp ground cumin

  • 1/2

    cup loosely packed italian parsley

  • 2

    TBSP extra virgin olive oil (plus

  • extra for drizzling)

  • 4

    slices bacon

  • Freshly ground pepper to taste

  • Sea salt to tast

Directions

1. Preheat oven to 375o F. 2. Poke the eggplant all over with a fork and place on a parchment lined baking sheet. 3. Bake 30 minutes, until very soft. Remove from oven, let cool slightly, then peel off skin and discard. 4. Meanwhile, cook the bacon in a medium skillet until done. Cool, then crumble. Set aside. Reserve 1 - 2 TBSP bacon fat. 5. Cut peeled eggplant into large chunks. Place in a food processor or blender. 6. Add tahini, garlic, lemon juice, cumin, salt & pepper, parsley, 2 TBSP olive oil and reserved bacon fat to the food processor. Puree until smooth, about 1 minute. 7. Transfer the mixture to a serving bowl. Stir in most of the bacon crumbles, reserving a few for the top. 8. Drizzle top with olive oil, sprinkle with remaining bacon crumbles and a sprig of parsley for garnish. Serve at room temperature with cut up veggies. Refrigerate leftovers for up to 3 days in an airtight container.

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