Like hummus? Then you’ll love baba ganoush! There are a few slight differences between the two. Hummus is made with chickpeas where as baba ganoush is made from eggplant. Baba ganoush is high in vitamin C and antioxidants, and lower in calories than hummus. Intrigued? Below is a recipe to try.
Ingredients
- 1 medium eggplant
- 1 large clove garlic, grated or finely minced
- 2 Tbsp lemon juice
- 2 Tbsp Tahini (usually in the international aisle at the grocery store)
- salt
- optional: 2 Tbsp fresh cilantro, parsley or basil, chopped
- olive oil (for roasting)
Instructions
- Position oven rack at the top of the oven and preheat to high broil (or medium if you have the ability).
- Slice your eggplant into 1/4-inch rounds, sprinkle with salt and place in a colander in the sink to drain any excess liquid. After 10 minutes, rinse slightly and then pat dry between two towels.
- Arrange on a baking sheet and drizzle with olive oil and a pinch of salt. Roast for 5-10 minutes, turning once or twice, until the eggplant is softened and golden brown. Remove from pan, stack and wrap the rounds in foil to lock in moisture – wait 5 minutes.
- Peel away most of the skin of the eggplant (a little is OK) and add flesh to a food processor or blender. It should be soft and tender and the skin should come off easy.
- Add lemon juice, garlic, tahini, a pinch of salt and mix until creamy. Add herbs last and pulse to incorporate. Taste and adjust seasonings as needed. I added a bit more tahini and another pinch of salt.
- Serve with pita and/or pita chips and veggies. Will keep covered in the fridge for several days.
Eat with pita chips or veggies! Points if you know what movie made baba ganoush popular...