No need for a gas stove or an open flame for this baby-just use your broiler! Baba ganoush is a yummy smoky eggplant dip that goes wonderfully with Greek/Mediterranean dishes. Why do I love it? It’s a creamy dreamy condiment made from mostly veggies! It’s best enjoyed as a snack with raw or leftover cooked veggies or dipped into with toasted Siete tortillas (I use these for a GF pita). I also love it atop greek mezze bowls (pic/short version of recipe below)
What you need:
- 1 large eggplant
- 2 cloves of garlic
- juice of 1 lemon
- 2 T tahini
- 1 tsp smoked paprika
- 1/4 tsp salt + more to taste
- avocado oil-spray works best
- optional: fresh parsley, olive oil
How you do it:
- Preheat your broiler on high
- Slice eggplant into ~1/4 inch thick slices (peel most of it before to save time/energy)-leave a little bit of peel on for texture
- Place rounds in a single layer on a lined baking sheet and season with salt; let sit for 15 minutes or longer and blot off excess liquid
- Spray with avocado oil on both sides, season with salt
- Broil for 5 minutes, flip then broil another 3-5 minutes or until golden
- Let cool and place in a food processor
- Add remaining ingredients (garlic, lemon, tahini, paprika, salt) and blend until smooth
- Garnish with fresh chopped parsley and a drizzle of olive oil; additional seasonings to taste
Start with a bed of lettuce/greens to w/ cucumber/tomato salad with fresh dill/parsley/lemon/olive oil/salt, marinated purple cabbage (apple cider vinegar/salt/pepper), roasted veggies of choice in avocado oil/oregano/garlic (I did peppers/onions/summer squash), chopped olives, roasted lemony potatoes & roasted chopped chicken thighs (thanks to @dairyfreedelish) topped with baba ganoush and my homemade hummus (used this recipe w/ chickpeas subbed for white beans)
Recipe my own version of Minimalist Baker‘s baba ganoush
