Baba Ganoush = amazingly delicious, creamy eggplant dish that is just SOO good.

Facts about Eggplant

  • Are technically a fruit
  • High in fiber
  • High in Polyphenols think anti-cancer effects
  • Good for heart health
  • High in Vitamin C
  • High in Potassium

I like to garnish my baba ganoush with a little fresh parsley and some sesame seeds on top, but an important final touch for me is a generous drizzle of virgin olive oil.

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Baba ganoush is similar to hummus, but it calls for grilled or roasted eggplant instead of chickpeas. Both dips originated in the Eastern Mediterranean, and they’re often served together with pita bread and raw, crisp veggies. You can use baba ganoush like you would hummus—as a dip or spread. Ready to make some?!

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DO YOU HAVE TO GRILL THE EGGPLANT?

No! It is easier to make than you think, and no, you do not have to grill the eggplant to make it.

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Transfer the eggplant flesh after broiling to the bowl of a food processor. Add tahini, garlic, lemon, and spices. Run the food processor briefly or pulse a few times until everything is well-combined and you reach the desired consistency (you do not want runny baba ganoush, so be sure not to run the processor too long.) Taste and adjust spices and lemon juice to your taste.

Please let me know how this baba ganoush recipe turns out for you! I hope it’s your new favorite.

Baba Ganoush

Baba Ganoush

Yield: 3

Author: Carol Aguirre
PREP TIME: 10 M
COOK TIME: 15 M
TOTAL TIME: 25 M
Baba ganoush is vegan, gluten free and nut free. That makes baba ganoush a great party appetizer for guests who are following special diets. And this is the tastiest dip and super easy to make! You will LOVE it!

INGREDIENTS

  • 1 globe eggplant
  • 1-2 tablespoons tahini
  • 2 tablespoons freshly squeezed lemon juice
  • 1–2 teaspoon sea salt
  • 2 cloves of garlic, finely minced
  • ¼ teaspoon ground cumin
  • ¼ teaspoon ground cayenne pepper (optional)
  • Optional toppings olive oil, sesame seeds, pomegranate seeds, minced parsley

INSTRUCTIONS

  1. Cut the eggplant in  about 1/4 inch round halves
  2. Place on sheet pan, sprinkle with kosher salt, helps to remove the moisture
  3. Let sit for about 10 minutes
  4. Preheat oven to high broil and position a rack at the top of the oven.
  5. Drizzle the eggplant with olive oil
  6. Place in oven
  7. Flip the eggplants once, broil for 10 minutes until golden brown
  8. Remove from sheet pan
  9. Remove the skin of the eggplant  and add flesh to food processor.
  10. Add lemon juice, garlic, tahini, cumin, cayenne pepper (optional), and pinch of salt and mix until creamy. Add parsley last and pulse to incorporate. Taste and adjust seasonings as needed. I added more lemon.

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HOW LONG WILL THIS LAST IN THE FRIDGE?

Baba ganoush will keep for up to 3 days in the fridge. So go ahead and make this ahead of time for a party!

DOES THIS FREEZE WELL?

Unfortunately, no. The good thing is that it’s so tasty that you’ll easily want to eat it all within a week.

IS THIS A HEALTHY DIP?

Yes! Eggplants are a great source of vitamin B, vitamin E, and fiber. And olive oil is a heart-healthy fat.

Carol Aguirre MS, RD/LDN