Paleo Bacon-y Baba Ghanoush

By ROBandSEAN

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

Details

Servings 2
Preparation time 20mins
Cooking time 50mins
Adapted from paleomagazine-digital.com

Preparation

Step 1

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.