Babaguachetta Stacked Dip

For the Guacamole


3 ripe Avocados

2 tablespoons fresh lime juice

1 small jalapeño, seeded and finely diced

2 tablespoons fresh cilantro, minced

1 teaspoon grated lime zest

2-3 cloves garlic, crushed

1 teaspoon smoked sea salt

1/2 teaspoon white pepper

1/2 teaspoon ground cumin


1) Slice avocados in half. Remove stone and scoop out flesh with a large spoon into a medium sized bowl.

2) Mash avocados with the back of a spoon or a mortar and pestle and add in lime juice and mix until well incorporated.

3) Add jalapeño, cilantro, onion, zest, garlic and remaining seasonings; adjust to taste.

For the Baba Ganoush


4 Japanese eggplants (the long, skinny ones)

1 Tablespoon raw coconut oil

2 Tablespoons lemon juice

1/3 cup tahini

1/4 cup parsley, roughly chopped

Smoked sea salt and black pepper to taste


1) Preheat oven to 450F. Cut off eggplant stems and slice down the middle lengthwise. Brush with coconut oil and roast in the oven until fork tender, about 10-15 minutes.

2) In a food processor, pulse eggplants with lemon juice, tahini, smoked sea salt and pepper. Adjust seasonings to taste.

Bruschetta Topping


1 medium tomato, fine dice

2 Tbsp onion, fine dice

1 Tbsp balsamic vinegar

2 tsp extra virgin olive oil

Sea salt and pepper to taste

Optional: Lime zest

1) Combine all ingredients in a bowl; top with zest of lime, optional.

NOW, bring them all together on a plate and arrange each layer in a plating ring, like this:

It looks gorgeous on a white plate but a dark color would be really elegant and dramatic.

Plate a layer of the Baba Ganoush, followed by the guacamole, then the bruschetta topping. Serve with cut up veggies, baked pita or tortilla chips or slices of whole grain crostini.

More healthy and nutricious recipes can be found at Eatcleaner.

Start Your Franchise