Eggplant Baba Ganoush
If you’re looking for an easy recipe for Eggplant Baba Ganoush, then you came to the right place! This delicious & satisfying side dish is the perfect accompaniment to any Mediterranean meal. I love to pair this with kefta meatballs and a refreshing cucumber and tomato salad.
Eggplant Baba Ganoush is dairy-free, paleo, and vegetarian!
Ingredients:
2 Eggplants; Sliced Vertically
2 Lemons; Squeezed
1/4 Cup of Tahini
1/8 Cup of Olive Oil or Avocado Oil
1/4 Teaspoon of Cumin
Dash of Paprika (Garnish)
Salt & Pepper to Taste
1/8 Cup Parsley, Chopped (Garnish)
Blender or Food Processor
Feeds: 4 People
Prep Time: 45 Minutes
Serve w/: Kefta Meatballs, Cucumber & Tomato Salad
Directions:
Preheat oven to 450 degrees.
Slice eggplant in half and place eggplant skins on foil-lined baking tray. Brush olive oil on eggplant meat. Bake for 40 Minutes.
When your eggplant is done baking, scrap eggplant meat into a blender/food processor (leaving the eggplant skin behind). Add your tahini, lemon juice of 1 lemon, cumin, salt & pepper. Blend ingredients until well incorporated.
Pour eggplant mixture into a bowl, add a squeeze more of lemon juice, dash of paprika, drizzle your olive oil, and garnish with chopped parsley. (Tip: If you have time, it’s best if you chill the Baba Ganoush in your refrigerator until you’re ready to serve.)
Serve as a side and enjoy!