Easy Baba Ganoush Recipe | Roasted Eggplant Dip
Hummus, subtract the chickpeas, add some deliciously roasted eggplant. Boom. Baba Ganoush.
Baba Ganoush is a middle eastern dish traditionally made with pureed eggplant, tahini, and garlic. It is not only very entertaining to pronounce with a puffed chest and confident voice, but it translates to 'Pampered Daddy.' Just a fun fact for your imagination to ponder...
On a serious note, this is a delicious and nutritious dip, very similar to hummus. Where you use hummus, you can use baba ganoush. Due to it's swap of chickpeas for eggplant, this recipe will provide slightly fewer calories, carbohydrates and fiber per serving.
The first step to Baba Ganoush is to get a nicely charred eggplant. Some will place a whole eggplant in the oven and roast for a while, but I'm all about simplicity and shortcuts. So, here I sliced a large eggplant in 1/4 inch discs, drizzled them with avocado oil, sprinkled with sea salt, then into the broiler they went. About 15 minutes, a few flips, and they were perfect, ready to remove the skin and add to a blender!
Just like hummus, Tahini is the ingredient here that provides a nice creamy product with healthy, plant based fats. Tahini is simply ground sesame seeds. This ingredient can be difficult to find in stores at times, so feel free to substitute it for a different nut or seed butter (sunflower seed butter is probably the closest in taste), or omit it for a less creamy texture.
Baba ganoush is perfectly paired with some warm pita, crackers, raw veggies or spread on a sandwich or toast! It's delicious, nutritious and adds a nice switch up to the more mainstream, hummus!
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Easy Baba Ganoush Recipe
1 large eggplant, broiled
2 tbsp tahini
1 (heaping) tbsp minced garlic
1 medium lemon, juiced
1/4 tsp pink Himalayan salt
1 tbsp chopped cilantro, plus some for garnish (some use mint instead)
Broil Eggplant. Slice eggplant into 1/4 inch discs and place on a baking sheet lined with parchment paper. Drizzle with avocado oil and sprinkle with salt. Place on the top rack of your over, and broil at 500ºF for 15 minutes, flipping 2 times throughout the process.
Let eggplant cool for 5-10 minutes (until bareable to touch), then peel the skin off (a little bit left on its ok). Discard peels, or eat them! I threw them on a salad and it was delicious :)
In a high speed food processor or blender, add peeled eggplant, tahini, garlic, lemon juice, and salt. Blend until smooth.
Add cilantro and pulse to mix in.
Transfer to serving or storage bowl and garnish with additional cilantro.
Store in air tight container for up to 7 days. Enjoy!