Easy Baba Ganoush With A Twist Recipes

EASY BABA GANOUSH WITH A TWIST

Easy Baba Ganoush with a Twist image

The easiest and tastiest baba ganoush recipe! Serves 8-10 as an appetizer or spread for your sandwich, pasta, or pizza. No equipment needed (outside of an oven, pan, fork, and appetite).

Provided by ainayums

Time 1h10m

Number Of Ingredients 8

Ingredients

2 Italian eggplants (medium, 1.5 pounds) (or 4 Japanese/Chinese eggplants)
3 garlic cloves
2 tbsp tahini
3 tbsp lemon juice (or 1 whole lemon)
1-2 tbsp cashew butter (or 1-2T plain full-fat yogurt (keto only))
1/4 tsp cumin
1.5 tsp salt
1 tbsp olive oil (plus more for drizzling when roasting and serving)

Steps:

Preheat your oven to 400 degrees Farenheit (205 degrees Celsius). Cut your eggplants in half lengthwise, and salt them for 20 minutes to sweat out any bitterness.
Using a baking sheet or Pyrex pan, line it with parchment paper and spray lightly with oil to prevent the eggplant from sticking.
Place your eggplants on the pan, and liberally douse in olive oil on both the skin and flesh. Then, put them skin side up on the pan.
Roast for 1 hour, or until your eggplant skins collapse and you can easily poke through the eggplant skin and flesh with a fork.
Take your eggplants out of the oven, flip them over, and let them cool for 5 minutes. Then, scoop out the insides with a spoon into a medium sized bowl. It should be super easy to scoop.
Mash the eggplant while it's warm with a fork until you get a dip-like consistency. Then, add your tahini, garlic, lemon, cumin, salt, cashew butter (optional), and olive oil, and combine until creamy. Add more salt and olive oil to taste.
Season with parsley, a dash of paprika, and a big drizzle of olive oil on top. Serve and devour with your favorite sides!

Nutrition Facts : Calories 110 kcal, ServingSize 1 serving

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