This Baba Ganoush Recipe is easy, oil-free, and naturally gluten-free! This smoky, silky dip is perfect with some warm pita, or alongside roasted vegetables.
Prep Time:10 minutes
Cook Time:45 minutes
Total Time:55 minutes
1 large Eggplant (mine was 34 oz)
3 tbsp Tahini*
1 large clove of Garlic
Juice of 1/2 Lemon
3/4 tsp Salt, plus more to taste
1/4 tsp Smoked Paprika (Optional)
Preheat the oven to 400F.
Cut the Eggplant in half, then roast on a greased or lined baking sheet for 35 minutes, with the cut side down (skin up).
After 35 minutes, broil the Eggplant on HI for 8-10 minutes, until the outer skin is black.
Carefully place the broiled Eggplant in a resealable plastic bag, seal it, and let steam for 5-7 minutes.
Scoop the flesh of the Eggplant out, and discard the skin. Pulse the Eggplant with the remaining ingredients in a Food Processor or High-Speed Blender until well-combined. Baba Ganoush is traditionally a little chunky, but you can make it completely smooth if you desire.
Store any leftovers in a sealed container in the fridge for up to 7 days.
Your Tahini should be smooth and runny — not a thick paste. Generally speaking, the less English on the bottle, the better. However, I also like and recommend both Soom Foodsand Pepperwood Organics.