Baba Ganoush Dip with Hash Brown Sticks
Prep: 15 | Cook: 25 | Serves: 3-4
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FEATURED PRODUCT
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Hash Brown Sticks
The deliciousness of hash browns, no cutlery required! These Cavendish Farms All-Day Breakfast Hash Brown Sticks are designed for dipping, dunking and scooping your favourite sauces all day long. Golden brown and extremely versatile, these can play the starring role in your regular breakfast routine or they make a great side for lunch or dinner. Try them as an easy afternoon snack too!
Ingredients
- 1 bag Cavendish Farms Hash Brown Bites or Sticks
- 1 medium eggplant
- Sea salt
- Olive oil (for roasting)
- 2-3 Tbsp lemon juice
- 1 large clove garlic (grated or finely minced)
- 2 Tbsp tahini
- 2 Tbsp fresh chopped cilantro, parsley or basil (optional)
Directions
- Preheat Oven to 425F and bake Cavendish Farms Hash Brown Bites or Sticks as directed.
- Preheat oven to high broil (or medium if you have the ability) and position a rack at the top of the oven.
- Slice your eggplant into 1/4 inch rounds and sprinkle with sea salt and place in a colander in the sink to drain any excess liquid. After 10 minutes, rinse slightly and then pat dry between two towels.
- Arrange on a baking sheet and drizzle with olive oil and a pinch of sea salt. Roast for 5-10 minutes, turning once or twice, until the eggplant is softened and golden brown. Remove from pan, stack and wrap the rounds in foil to lock in moisture – wait 5 minutes.
- Peel away most of the skin of the eggplant and add flesh to a food processor. It should be soft and tender and the skin should come off easy.
- Add lemon juice, garlic, tahini, a pinch of salt and mix until creamy. Add herbs last and pulse to incorporate. Taste and adjust seasonings as needed. I added a bit more tahini and another pinch of salt.
- Serve with Hash Brown Sticks.
- Enjoy!
