Eggplant dip

This is a version of Baba Ganoush

1 large Eggplant, or several smaller garden variety

3 cloves of garlic

3/4 cup leaves fresh basil

3 chipotle peppers in adobo

Juice of 1/2 lime and 1/2 lemon

t salt

1/4 c tahini (sesame butter)

1/2 onion

1 small bunch asparagus
3T Olive Oil (Optional)

Cut eggplant ends, and slice in half lengthwise. Place on cookie sheet with 2 cups water, cut side down. Place asparagus on sheet as well. Roast on 350 degrees for 20-30 minutes until soft.

Cool somewhat, then place in blender with remaining ingredients. Use water or olive oil for moisture.

Serve with sliced vegetables or high fiber, crackers, or pita chips! A very nutrient rich healthy vegan

Dip, especially with no added oil. Enjoy! Happy cooking! Happy, healthy eating!