As fun as this dish is to say (pronounced “bah-bah guh-noosh”), it’s even more fun to eat! The flavors are savory and complex, and the smokiness of charred eggplant makes it the perfect side for roast chicken or grilled fish.
The nutritional lowdown: baba ganoush is full of protein, fiber, and vitamins. Eggplant is a superstar when it comes to delivering essential nutrients. When you’re shopping, be sure you choose fruits that are firm and heavy for their size. (Yep, you read that right – eggplant is actually a fruit!)
Smoky Baba Ganoush joins Roasted Red Pepper Hummus; Grilled Dijon-Lemon Lamb Kabobs; and Chickpea Falafel Salad with Tahini Dressing in our Mediterranean Mezze menu.
Smoky Baba Ganoush
June 9, 2017
This Middle Eastern favorite makes a delicious dip, savory side, or meatless main. It’s full of fiber, protein, vitamins, and incredible Mediterranean flavors.
- Yields: 4 Servings
Directions
1Preheat the oven to 425°F.
2Place the eggplants on a large baking sheet, with the inner side face down. Roast until the eggplant is very soft, 30 to 40 minutes. Then, turn on the broiler, place the eggplant 4 to 5 inches from the heat source, and cook, turning occasionally, until the skin is slightly charred, 7 to 8 minutes. Remove from the oven and let cool for 30 minutes, or until cool enough to handle.
3Scoop out the flesh with a spoon, discarding the skins. Place the eggplant in a mesh sieve or colander and let any excess liquid drain for 20 minutes
4Transfer the eggplant to a food processor and add the tahini, oil, lemon juice, paprika, cumin, garlic, salt, and pepper. Process until the mixture is well combined but not a completely smooth paste.
5Transfer to a serving bowl. Sprinkle fresh parsley and hemp seeds on top. Store in a covered container in the refrigerator for up to 1 week.
Originally published in JJ Virgin's Sugar Impact Diet Cookbook, Grand Central Life & Style, 2015
Want more healthy, yummy recipes? Check out jjvirgin.com/recipes.
Nutrition Facts
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