Easy Baba Ganoush

Easy Baba Ganoush?

You bet!  I’d never had it before, so I never realized how easy baba ganoush was to make, or how delicious it was!

In  my constant search for healthy Mediterranean diet recipes, ones that are for dips are of particular interest to me because, hey, I’m a chips and dip kinda girl!  So…… for me, this Easy Baba Ganoush recipe fits the bill perfectly!

Why you ask?  Well, because, in my opinion, one of the hardest things about being on a diet or trying to adopt a new healthy lifestyle, is giving up snacking, which I think pretty much everyone can identify with!

There’s just something about eating something crunchy that is very soothing!  I actually think that I’ve read somewhere that salty crunchy foods are what people gravitate to when they are stressed, so it only makes sense to offer up some healthy alternatives to switch up from chips to veggies.

I had never tried Baba Ganoush before today, and I’m so very excited that I did because it is absolutely delicious!  The recipe that I’m going to give you is adapted from Minimalist Baker and I don’t think I could’ve come up with anything that is any better than this recipe if I tried!  It is just plain ole creamy yummy goodness!!

One thing I really like about this recipe is that Dana has provided a way to roast the eggplant without the use of a grill or a gas stove in such a simple way that anyone can do it!

How to Roast Eggplant

Since Baba Ganoush is just basically eggplant blended with lemon juice, tahini and salt. Typically you have to char the eggplant on a grill or over the flame of a gas stove.  Some of you may not have access to either one of those, so I love Dana’s solution of roasting the eggplant in the oven.

Preheat oven to high broil (or medium if you have the ability) and position a rack at the top of the oven.
Slice your eggplant into 1/4 inch rounds and sprinkle with salt and place in a colander in the sink to drain any excess liquid.  After about 10 minutes, rinse 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.

Now you can just peel off the skin and proceed with the rest of the recipe! 

Bon Appetit!

Easy Baba Ganoush

Easy Baba Ganoush

Delicious, easy and healthy!
Course: Appetizer, Snack
Cuisine: Mediterranean
Keyword: appetizer, Baba Ganoush, eggplant, snack
Prep Time: 15 minutes
Cook Time: 10 minutes
Total Time: 1 hour
Servings: 8 people
Calories: 72kcal
Author: Coach Collette
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Ingredients

  • 1 eggplant medium size
  • 2 garlic cloves (or roasted garlic)
  • 1 lemon juiced
  • 2 tbsp Tahini
  • salt to taste
  • 2 tbsp extra virgin olive oil for roasting

Optional Herbs

  • cilantro fresh
  • parsley fresh
  • basil fresh

Instructions

To Roast The Eggplant

  • Position a rack at the top of the oven.
  • Preheat broiler to high or medium heat.
  • Slice eggplant into 1/4 inch rounds and sprinkle with salt and place in a colander in the sink to drain any excess liquid.
  • After about 10 minutes, rinse and then pat dry between two towels.
  • Place eggplant on baking sheet, drizzle with olive oil and a pinch of salt
  • Roast for 5-10 minutes, turning once or twice, until softened and golden brown.
  • Stack rounds in aluminum foil to lock in moisture and wait 5 minutes.

For Baba Ganoush

  • After the 5 minutes is up, open up your foil packet and peel away the skin of the eggplant and add flesh to food processor. (The eggplant should be soft and tender and the skin should come off easily).
  • Add lemon juice, garlic, Tahini and a pinch of salt and process until creamy (about 1-2 minutes)
  • Add whatever herbs you have chosen and pulse to incorporate. (I used cilantro and it was PERFECT!)
  • Taste and adjust seasonings as needed. (I didn't need to add anything, but go with your own taste).
  • Serve with veggies (carrot, celery, etc.) and/or pita chips.
  • Will keep refrigerated for up to 4 days (but I doubt you'll have any left!)

Notes

*-Eggplant drying method adapted from Pioneer Woman
*-Recipe adapted from Ellie Krieger and Minimalist Baker
 

Nutrition

Nutrition Facts
Easy Baba Ganoush
Amount Per Serving
Calories 72 Calories from Fat 54
% Daily Value*
Fat 6g9%
Saturated Fat 1g5%
Sodium 3mg0%
Potassium 167mg5%
Carbohydrates 6g2%
Fiber 2g8%
Sugar 2g2%
Protein 1g2%
Vitamin A 15IU0%
Vitamin C 8.8mg11%
Calcium 15mg2%
Iron 0.4mg2%
* Percent Daily Values are based on a 2000 calorie diet.

This recipe can also be found on page 13 of my cookbook, Healthy Holidays with the Unconventional Foodie.  It’s just one of 52 deliciously healthy recipes that are diabetic friendly, heart healthy, lots of them are even gluten-free and vegan!  There’s something for everyone!  After all, EVERY day is a holiday!  Pick up your copy HERE.

So what did you think of this recipe?  Do you think you’ll try it?  I’d really like to know!  Even if you’re not a fan of eggplant, this recipe is delicious and it doesn’t even taste like the traditional flavor of eggplant that you may be accustomed to.

If this post was helpful to you, don’t be stingy, let’s help some more people!  Let’s get more people on the Easy Baba Ganoush band wagon!

Here's to your health!

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Email:  collette@holistichappyliving.com

PS:  If you’re totally frustrated with the effects of your efforts to create and maintain a healthier diet and lifestyle,I feel ya for sure, let’s chat!  What if just one discussion could change your life? I love to share what I know and help as many people as possible.  You can contact me here:  LET’S CHAT! 

PSS:  Ready for a jump start to your healthier diet and lifestyle?  CLICK HERE to join the club!

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