Baby Ganoush is a Lebanese dish typically used as an appetizer. Consisting of eggplant as the main ingredient it is incredibly versatile, LOW CARB, and gosh-darn good for you.
If you have never had it, I highly suggest it. You may get remarks such as, “WOW! What is that? That’s delicious.” It is your discretion whether you want to disclose how healthy it is. Sometimes eggplant can scare people. I try to never disclose before they try it LOL.
Making Baba Ganoush
- Cut the fussy stem off the top. Open them up on a baking sheet along with your garlic (halved). Drissel with olive oil and salt and pepper. Roast at 425 degrees for about 30-40 minutes. I have COOKED IT TOO LONG before and RECOVERY IS UNSUCCESSFUL. Once BURNT, it’s really no good.
Lightly roasted is perfect. Really, just have them mushy enough to PEEL off the skin and blend well.
2. Peel skin.
Throw the rest into the blender.
3. Add the rest of your ingredients to the blender or food processor. Pulse on medium for seconds. You still want some chunks.
4. Ta-da!! You have a spread, an appetizer, or another protein source for your buddha bowls. Serve with pita chips, fresh-cut veggies, or over some quinoa in a protein bowl. SO MANY OPTIONS. I’m freaking out!
The next day, I used a pita and topped it with a cucumber salad. It was HEAVENLY! I LOVE THIS BABA SO MUCH!!
I’m asked about this recipe often, so I decided it was time. This would be great for adding to lunch boxes as well. I want some in my lunch!
Farmer Franny 😘
Have you tried the 3 ingredient Crock Pot Pulled Pork Sandwiches? To die for.
Spicy Baba Ganoush
- 1 Cookie sheet/roasting pan
- aluminum foil
- 3 1 lb. eggplants
- 1 Bulb garlic clove will use 2-3 of it and save the rest for later
- olive oil
- ½ Cup tahini
- ¼ Cup flat leaf parsley
- ¼ Cup lemon juice about 3 lemons
- ½ Tsp crushed red pepper
- Dash hot chili oil for the top
- Preheat the oven to 425 degrees. Cut the top of the eggplant off at the stem. Cut down the center length-wise. Cut the bulb of garlic in half (horizontal on the bulb).
- Place eggplant and garlic bulb on a cookie sheet and cover with olive oil and salt and pepper. Cook for 30 minutes or until roasted, being careful they don’t burn.
- After roasting, let cool for 10 minutes. Peel the skin off and discard.
- Place peeled eggplant in a blender. Add 3 garlic cloves to the blender (the rest you can save), tahini, parsley, lemon juice, and a dash of red pepper. Pulse until blended well, still leaving some eggplant chunks.
- Place into a bowl, and garnish with red pepper and hot chili oil. Eat with a sandwich or as an appetizer. Is good for up to 5 days in the refrigerator.
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