easiest baba ganoush recipe ever
My husband loves baba ganoush.
When we go to Mediterranean restaurants, we always try it as an appetizer and he swears you can gage the restaurants flavors all by how tasty (or not tasty) their baba ganoush is.
Full of flavor, roasty and charry- voila.
Tastes like blended eggplant with a few spices- no bueno.
And when I make falafel or spanakopita at home, I think about making baba ganoush but decide not to since I always thought it requires actually grilling it to get the perfect flavor.
Then I came across Minimalist Baker’s method of making eggplant to keep that roasted, charred deliciousness without a grill…and decided to try it out the other night.
This completely vegan recipe is an adaption of her’s and it brilliantly simple, tasty and it is so healthy!
Eggplant is a great source of dietary fiber, vitamin B1 and copper. It is also a good source of manganese, vitamin B6, niacin, potassium, folate and vitamin K. And the added tahini is rich in minerals such as phosphorus, lecithin, magnesium, potassium and iron.Tahini is a good source of Methionine, which aids in liver detoxification, plus high in vitamin E and vitamins B1, B2, B3, B5 and B15. It’s also one of the best sources of calcium out there.
But my favorite reason? It made my husband so happy 😉
- 1 medium eggplant
- 1 large clove garlic, grated
- 1 lemon, juiced
- 3 Tbsp Tahini
- Himalayan salt to taste
- 2 Tbsp fresh parsley
- Pinch of smoked paprika
- few Tbsp olive oil
- Preheat oven to broil and position a rack at the top of the oven.
- Slice your eggplant into 1/4 inch rounds and sprinkle with himalayan salt then place in a colander in the sink to drain any excess liquid. After 10 minutes, rinse slightly and then pat dry the rounds between two towels.
- Put some olive oil on your baking sheet then the rounds arrange on the baking sheet and drizzle them with olive oil and a pinch of himalayan salt. Roast for 5-10 minutes, turning once or twice, until the eggplant is softened and golden brown. Be sure to keep a watch on the eggplant while broiling. Remove from the pan, stack and wrap the rounds in foil to lock in moisture – wait about 5 minutes.
- Peel away most of the skin of the eggplant (a little is OK) and add the flesh to a food processor. It should be soft and tender and the the skin should come off easy.
- Add lemon juice, garlic, tahini, a few pinches of salt, a spoon of olive oil and mix until creamy. Add parsley last and pulse to incorporate in. Taste and adjust seasonings as needed. Top with the smoked paprika before serving.
- Serve with pita, pita chips or veggies and enjoy!
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