Quick and Easy Baba Ganoush
If you thought that Baba Ganoush had to be lengthy process filled with waiting, peeling, and straining--think again! This no-strain Baba Ganoush will
Servings 6 people
- 4 tbsp olive oil
- 2 small-medium eggplants peeled and sliced
- 1/4 cup tahini
- 3 garlic cloves minced
- 1 tsp salt
- 1/2 tsp cumin
- 1/2 tsp smoked paprika
- 1 lemon juiced
Preheat your grill to medium heat.
Cut the skin off of your eggplant and then discard. Slice the peeled eggplant into 1/4 inch thick strips and drizzle with salt and olive oil.
Place the eggplant spaced out on the grill for five minutes on each side. Turn the grill off and add the grilled eggplant to a food processor or blender with the tahini, cumin, smoked paprika, lemon juice, and garlic. Blend until it's very smooth.
If desired, top with olive oil, salt, chopped cilantro, and lemon wedges. I recommend serving this dip with firm vegetables and warm pita bread.
*Leftovers will save in an airtight container in the fridge for up to a week.
*You may want to add more lemon juice and salt to suit your unique tastes. I personally don't like an overpowering lemon flavor, but some people prefer to use the juice of two lemons and a very liberal sprinkling of salt.
*Use a quality tahini for the best flavor, the one I like best is linked in the article above the recipe card.
Calories: 150kcal | Carbohydrates: 5g | Protein: 2g | Fat: 15g | Saturated Fat: 2g | Sodium: 392mg | Potassium: 77mg | Fiber: 1g | Sugar: 1g | Vitamin A: 82IU | Vitamin C: 10mg | Calcium: 21mg | Iron: 1mg