Eggplant is such a versatile, nutritional, creamy dreamy vegetable. One of the simplest ways to enjoy it, and probably my favorite of all, is by making a simple baba ganoush dish!
Baba Ganoush is a mediterranean dish eaten with warm bread and usually eaten for breakfast or as an appetizer with dinner. This recipe is super simple and can be adjusted based on individual preferences.
There are only 7 ingredients in this Baba Ganoush and it tastes like it takes way more effort than it does! To make, take an eggplant and roast it at 350 in your oven for about 30-40 minutes.
After roasting, let the eggplant cool down enough to handle. I usually wait 15 minutes. Then, slice the eggplant in half lengthwise and scrape out the flesh into a bowl. Now smash it up really well with a fork. You can also use a food processor on pulse a few times to make this process go faster, but I rarely do that. Eggplant, when roasted well, is creamy enough on its own and smoothes out nicely with a fork.
Next, add the other ingredients and you are done! Garnish with a drizzle of olive oil and parsley for color and extra freshness.
I hope you guys enjoy this satisfying and flavorful dish! Let me know in you try it in the comments.
Vegan, gluten free, and only 7 ingredients, this healthy Baba Ganoush is a flavor explosion in your mouth!
- 1 eggplant
- 2 cloves garlic, finely minced
- 1 lemon
- 1 TB tahini
- 1/2 tsp salt
- 1/4 tsp turmeric (optional, but adds extra flavor and anti-inflammatory benefits)
- 1/4 tsp sumac
- For Serving (optional):
- Olive Oil for drizzling
- pita bread or crackers
- Preheat oven to 350 degrees.
- Wash eggplant and fully dry. Poke several holes in the eggplant with a sharp knife. Make the holes in different directions. This helps it to become creamier on the inside.
- Place in oven on a baking sheet. Do not cover.
- When eggplant is soft and appears slightly deflated, remove from oven and let cool until it is easy to handle.
- Cut eggplant lengthwise and remove flesh with a fork until a medium sized bowl.
- Mash up eggplant well with a fork. Alternatively, you can use a food processor to get it really smooth. If you do this, be careful not to over-mix, as you want to preserve some of its texture.
- When eggplant appears smooth enough, add the minced garlic, juice of lemon, tahini, salt, turmeric (if using), and sumac.
- Mix well. Pour mixture into a plate. Drizzle with olive oil and garnish with parsley.