Baba Ganoush
This recipe is simple and a nice change from hummus. Roasting the eggplant in the oven is what takes the time.
Servings: 8
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!