Squats and Baba Ganoush..

Hey, friends!  What a random title huh?  Well, I want you to take a look at this squat.  It's a decent one if you ask me.  The depth of the squat will come with practice because she needs to build her flexibility, but her form is awesome!  Weight in the heels, toes slightly turned out, core tight, shoulders back, chest out and head is neutral.  Way to go, Mom!  The more and more you practice your squats, you will get better at them and your whole body will start to transform.  You will become stronger and your booty will look nicer ;)

Now, onto the food.  Delish...

Baba Ganoush BAWS style.

Ingredients

• 1 large eggplant (about 1 pound)
• 1 glove garlic, minced
• 1/4 teaspoon salt
• 1/4 cup finely chopped fresh flat-leaf parsley, plus more for garnish
• 2 tablespoons tahini
• 2 tablespoons lemon juice
• *some recipes add in olives... I love them, so I tossed in a generous handful and omitted the salt (that's why it looks rather dark)

Directions

Preheat oven to 450 degrees F.

Prick eggplant with a fork and place on a cookie sheet lined with foil. Bake the eggplant until it is soft inside, about 20 minutes. Alternatively, grill the eggplant over a gas grill, rotating it around until the skin is completely charred, about 10 minutes. Let the eggplant cool. Cut the eggplant in half lengthwise, drain off the liquid, and scoop the pulp into a food processor. Process the eggplant until smooth and transfer to a medium bowl.

On a cutting board, work garlic and 1/4 teaspoon salt together with the flat side of a knife, until it forms a paste. Add the garlic-salt mixture to the eggplant. Stir in the parsley, tahini, and lemon juice. Season with more salt, to taste. Garnish with additional parsley
Adapted from Ellie Krieger

Enjoy!