by: cherise mazur
If you are a fan of Greek or Mediterranean inspired foods than baba ghanoush is no stranger to you! Often used as a dip for veggies, pita bread or over a main dish is yum too! The only ingredients are eggplant, tahini, garlic, lemon and olive oil. A great healthy and low carb option as a dip! One cup can run you around 300 calories along with a healthy dose of good fats from the tahini (sesame seeds) sauce and good olive oil.
Pronounced ba·ba gha·noush it is an Arabic term with the word ‘baba’ meaning father and ‘ghanoush’ taking on a personal name. There are other variations that are made with mayonnaise or sour cream. But to keep it healthy we are omitting those and sticking with simple ingredients here!
Now I must admit working with Tahini is a new one for me but I found an organic one where the only ingredients are organic sesame seeds! This recipe is super simple (as I don’t like to over complicate recipes myself and neither should you! lol!) Grab yourself a medium size eggplant and roast that baby in your oven at 400F for about 40 minutes. That’s it! Don’t rub it with anything, season it – nada! Just roast it until it starts to shrivel up like mine below;
Let it cool while you gather the other ingredients. You will need to peel the eggplant so make sure that it is cool enough to handle. You can add the other ingredients into a food processor and when the eggplant is cool enough peel it, chop it up and add to the food processor as well. I added in extra fresh cilantro, a few shakes of red pepper flakes (can omit if you want) and salt and pepper to my liking. You can experiment with other seasonings as well – try fresh parsley or basil maybe?
Blend everything on high for a few minutes until it looks well combined. Give it a taste test to see if you should add anymore seasonings, lemon juice or olive oil to your liking.
If all is well, transfer to a bowl fitted with a lid and refrigerate until ready to use or portion out what you need for now and save the rest. Should last for a few days in the fridge, although you might finish it before then!
I am going to add this over my Greek Vegetable dish tonight as a dressing and save the rest as a dip for our veggies during the week. You can always heat up some good pita bread and dip it in or even over chicken – seriously the possibilities are endless! Now that you see how easy it is to make on your own no need for store bought anymore!! Enjoy and comment what you are going to pair your baba ghanoush with!!!
The Best & Healthiest Baba Ghanoush!
- 1 medium eggplant
- 1.5 Tbs Tahini Sauce
- 4 cloves mashed garlic
- 1/2 fresh lemon juiced
- 1/2 tsp red pepper flakes
- 1 Tbs olive oil more or less to taste
- 1 handful fresh cilantro or other fresh herb such as parsley
- Salt & pepper to taste
Preheat oven to 400F
Place eggplant in a shallow baking dish on upper rack and bake for 40 minutes until shriveled (like my pic)
Let eggplant cool enough to handle then peel and chop.
Add other ingredients to a food processor then add in chopped and cooled eggplant.
Blend on high for about 30 seconds or until well combined.
Taste test and adjust as needed.
Can be refrigerated in a sealed container for 2-3 days.
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