Babaganoush Breakfast

Babaganoush  Breakfast

2 large eggplants, whole

With 3 cloves garlic, peeled & whole

Roast eggplant and garlic at 350 degrees for 1 hour on a baking sheet

Remove from oven.  Cut off tops of eggplants and slice open.  Scrape inside of eggplant out with a spatula.  Place eggplant without skin and roasted garlic in blender.


3 oz. cream cheese

2 tbl (heaping) Greek Honey Yogurt (Trader Joes)

Few leaves each parsley & mint

Juice 1 whole lemon

¾ cup olive oil

1 ½ tsp sea salt

Pinch of cumin

Mix all ingredients in the blender

Serve warm or chilled with pita. Makes 7 cups.


Cut 2 pieces of pita into 4 inch triangles.  Adjust amount to suit. Drizzle olive oil and sea salt on pita.  Toast in oven at 400 degrees for 10 minutes.

Mint Tea

¾ cup mint tea leaves

1 ½ tsp orange blossom water or rose water

2 tsp sugar

3 ½ cups water

Bring water to boil.  Pour hot water over mint, floral water and sugar into teapot with strainer.  Serves 2

Serve with quartered navel orange

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