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Baba Ganoush Recipe

Baba Ganoush

Yield 2 Cups

Free of: gluten and top 8 allergens.

This baba ganoush is smooth, smoky, and irresistible.

Ingredients

2 small-medium eggplants (about 2 pounds)

3 tbsp tahini

2 tbsp olive oil

2-3 tbsp fresh lemon juice

2 tsp roasted garlic, or 2 garlic cloves, minced (see recipe notes)

1/2 tsp sea salt

1/4 tsp ground cumin, optional

1/8 tsp smoked paprika, optional

2 tbsp chopped Italian parsley, garnish

Instructions

  1. Preheat oven to 400-degrees F. Lightly brush eggplant with olive oil. Place on a rimmed baking sheet lined with parchment paper or foil. Place on a rack in the upper third of the oven and roast for 50-60 minutes until the eggplant are soft when pierced with a fork or knife. The eggplant will shrivel and collapse slightly after removing from oven.
  2. When the eggplant are cool to the touch, cut off each stem. Slit each eggplant lengthwise. Scoop out the flesh and transfer to a fine mesh strainer to drain off excess liquid, discarding the skin. This method takes up to an hour. A quick 30 second method is to lay the chunks of eggplant in a salad spinner, and gently spin a couple of times. 
  3. Add the tahini, olive oil, lemon juice, garlic, salt, paprika (if desired), and cumin (if desired). Blend for about 10-15 seconds until the mixture is smooth and creamy. Adjust the blending time according to the texture you prefer. For example, blend for a shorter time if you like more texture. Taste and add additional lemon juice, as desired.
  4. Garnish with parsley. Enjoy with allergy-friendly pita bread or baguettes, and fresh vegetables.

Notes

To roast the garlic, peel and discard the loose layers of one bulb, leaving cloves intact. With a sharp knife, cut 1/4 to 1/2-inch from the top (which looks like the tail) to expose cloves. Drizzle the exposed head with a little olive oil and rub the oil over the cut exposed cloves. Tightly wrap the bulb in foil and bake for about 30-40 minutes at 400-degrees F, until the cloves are soft.

 

Courses Starters

Recipe by Your Allergy Chefs at https://www.yourallergychefs.com/baba-ganoush/