Baba Ganoush

      I have always been a hummus fan. Sometimes it's excessive and I can easily eat it three meals a day...Hummus on eggs, hummus on my sandwich and hummus on my dinner salad.  So why not switch it up with eggplant instead of chickpeas? It is much quicker than cooking/soaking beans overnight.

Ingredients

• 1 medium egg plant baked and peeled
• 1-2 Tbs Tahini (or Trader Joes Tahini Sauce!)
• 1/2 lemon juiced
• salt, paprika to taste
• Drizzle of olive oil - I actually did this more for looks, but it tasted good too. 

Directions

• poke holes in a medium eggplant with a fork and bake for 20 minutes at 350.
• Remove from oven and peel off the skins. 
• Let it cool as long as your patience allows. 
• In a blender or a food processor blend all ingredients except paprika and oil. 

Babaganoush and bok choy salad with lunch. * please excuse my rustic photography skills.