Simple Smoky Baba Ghanoush (Vegan + GF)
Simple Smoky Baba Ghanoush...the perfect dip for your summer snacking. It’s healthy, so easy to whip up, and absolutely delicious. Full of smoky, savory flavor, with a touch of citrus, you won’t be able to get enough. It makes a great hummus alternative if you’re looking to switch things up. Made using only a few simple ingredients, this is definitely going to become a new go-to dip to have on hand for snacking or adding to your meals.
Eggplant is nutrient dense, packed with fiber, and high in antioxidants...and it is the main ingredient in baba ghanoush. Traditionally, baba ghanoush is made by grilling the eggplant over a wood burning fire; however, since I don’t have a grill, and open flames aren’t really advisable here in NYC, I opted for a different route. This recipe simply roasts the eggplant in the oven, and some smoked paprika that still gives that classic smoky and delicious flavor.
I love the versatility of baba ghanoush. It’s so handy to have prepped and ready to go in your fridge. Chop up some fresh veggies and pita for dipping if you need a quick afternoon snack, add it as a topping to a nourish bowl for a tasty meal, or heck, eat it on its own by the spoonful! You’ll get no judgement from me.
If you do give this Simple Smoky Baba Ghanoush a try, be sure to comment below and/or tag me on Instagram and let me know what you think! I love to hear your thoughts.
Thanks for stopping by!
Take Care xx
Slim
Simple Smoky Baba Ghanoush
Prep Time: 10
Cook Time: 30-40 minutes
Total Time: 50 minutes
Serves: 4-6
Ingredients
1 large eggplant (or 2 smaller ones)
1 tbsp olive oil
Juice of 1 lemon
1 tsp chopped garlic
2 tbsp tahini
1 tsp smoked paprika
½ tsp cumin
Parsley for topping
Instructions
Preheat your oven to 400°F and prep a baking sheet with nonstick spray.
Cut the eggplant in half vertically, drizzle the olive oil over each half and rub it all over. Place the halves face down on the baking sheet and roast in the oven for 20-30 minutes. The eggplant should be nice and mushy to the touch, and a dark golden brown on the bottom. Remove from the oven and let cool slightly for 5 minutes.
Peel the skin off and place the eggplant flesh in a strainer. Gently press down to help remove excess liquid. Let strain for a few minutes.
In a food processor, add the strained eggplant flesh, lemon juice, garlic, tahini, smoked, paprika, and cumin. Pulse together a couple times, just until well combined (you don’t want it too creamed together).
Transfer to a serving dish, top with parsley and extra smoked paprika, and enjoy!
