The perfect healthy appetizer or snack! It’s naturally gluten free, dairy free, soy free, corn free, almost everything free. 😂
It’s super simple to make however it does take a little long due to the roasting of the eggplants. You can also make it whatever flavor you would like with different spices.
The recipe below is a garlic lemony flavor.
The added bonus is it’s fun to say Baba Ghanoush!
Serving 6 - 8 people
Ingredients:
4-5 small to medium eggplants
6 tbsp lemon juice
6 minced garlic cloves or 4 tbsp
½ cup tahini
1 ½ tsp paprika
1 ½ tsp cumin
1 tsp garlic powder
1 tsp salt
All spices - add to taste. I am trying to watch my salt intake so I did a little less salt.
Directions:
Preheat the oven to 450F.
Cut the eggplants in half long ways.
Drizzle some olive oil on the eggplant halves. Place face down on a baking sheet.
Bake for 35 minutes until the inside is softened.
Spoon out the seeds and discard.
Spoon out the remaining eggplant into a mesh strainer. This step is to get as much moisture out as you can. This will help the Baba Ghanoush have more of a hummus texture.
Once strained, add the eggplant to a mixing bowl, then stir in the garlic, tahini, lemon juice, spices. Stir vigorously. I also use a hand mixer to get the Baba Ghanoush to blend better.
Serve with veggies and gluten free crackers like the Good Thins brand.
Enjoy!!
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