Baba Ghanoush is one of my all time favorite dips! It is dairy free, gluten free, plant based and delish. It is commonly done by roasting the eggplant on an open fire. But this one is a safer option. In the oven.
Baba Ghanoush is made of very simple ingredients. Eggplant, garlic, tahini, lemon and salt. All easy and healthy ingredients. When I have bought it from the grocery store in the past. I have always been very surprised about all the other ingredients that are added to preserve and flavor it. They turn a very healthy vegetable dip into something unhealthy.
This dip is easy to make and healthy to eat.
2 large Eggplants
4 Cloves of garlic, minced
4 TBS of tahini
2 lemons, Juiced
1 tsp of sea salt.
Optional Toppings: Cayenne pepper, olive oil, pepper, pomegranate, molasses, parsley, sumac, cumin, chilies. You can really top with anything and flavor it any way you want. Very versatile.
Pre heat oven to 400 degree.
Step 1.) Wash and place Eggplants on sheet pan. Place in pre heated oven for 45 minutes. The eggplants should be tender and collapsing on themselves.
Step 2.) Once finished remove from oven and let cool. They should be cool enough to handle. Peel off the skins with your hands or a fork. Leave a little bit of the black skins with them for a Smokey flavor. Or more if you enjoy the Smokey flavor.
Step 3.) Place the eggplant flesh into a bowl and mash with a fork as best as you can. Its going to all go into a food processor at the end. But try and break it up as much as possible with the forks.
Step 4.) Add in garlic, tahini, lemon, salt. Mix well with eggplant.
Step5.) Once mixed well together. Add into a food processor. Blend, checking every few seconds. You want it on the thicker side.
Step 6.) Pour into a bowl and season to taste with salt, pepper, chilies (if you like spice) or add more lemon.
Step 7.) Place in fridge for at least 15 minutes. Its better enjoyed cool. Top with toppings of choice and dip you favorite vegetables, crackers or spread it on your favorite foods.
This is a great addition to your meal prepping. It last for 5 days in the fridge. Adds lots of flavor to vegetables, sandwiches, a scoop on top of a rice bowl. For sure there is going to be some garlic breath but we are all in masks now anyways. And what’s wrong with garlic breath.
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