Baba Ganoush is a funny name for an eggplant dip. If you like hummus, you will love this roasted eggplant dip. Baba Ganoush is my favorite dip at a Mediterranean restaurant named Ali Baba.
You can throw the eggplant in the oven and bake it until it is soft. Kinda depends on the eggplants you use. Those big purple globe eggplants obviously take longer and the meat is slightly bitter.
The skins should be removed from the big globe eggplants. They are difficult to find organic and likely have a lot of pesticides on the skin.
The little lemon sized ones are the sweetest regardless of color. Personally I like the flavor of the skin and it is chock full of anathaxation. (Good for your immunity). Remove the stem and throw the whole (baked) eggplants in the blender.
The long skinny ones are often called Japanese eggplant. Treat those just like the lemon sized ones. Just make sure the skins are clean and washed.
With or without the skin, this dip is creamy and flavorful, and a nice change or addition to hummus.
Try this on my Charred Cauliflower Shawarma wraps or thin it with some lemon juice and make a Mediterranean salad dressing. A quick and easy side would be my cauliflower Tabouleh.
Baba Ganoush
Ingredients
- 1 Large Eggplant
- 1 Cloves Garlic
- 4 TBSP Tahini Paste
- 2 TBSP Lemon juice
- 1 TSP Himalayan Salt
- 1 TBSP Unsweetened plant yogurt Optional
- 1/4 TSP Aleppo pepper flakes Optional garnish
- 1/4 TSP Zaatar Optional garnish
- 4 TBSP Aquafaba Optional garnish
Instructions
- Wash the eggplant and put it on you oven rack. Bake for 40 minutes or until soft. Allow to cool.
- After your eggplant is cool to the touch, peel it over the blender carafe as you want to keep the juice from the baking.
- Add remaining ingredients to the blender carafe except yogurt and pepper flakes and blend until smooth. (About 5 minutes). Pour into a shallow serving dish.
- Mix your aquafaba with aleppo flakes and zaatar. Drizzle the mixture on top of the baba ganoush.
Notes
This is a Snap Pea Sheep recipe.
For a healthy variation, include some of the skin when you blend the eggplant. It makes the dip less smooth but it is more flavorful.
Serve with toasted pita chips and cucumber spears.
The recipe photo shows the hummus with my red pepper hummus, cucumber spears, baked pita wedges, olives, tabbouleh and red cabbage slaw. A perfect Mediterranean plate!
