Babaganoush Recipe

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Hello & Happy Wednesday!!

 

 

 

There are some foods that we just have an organic affinity for. I’ve always been a hummus gal even dating as far back as 2001

 

(wow, ..long time ago lol)

 

 

There was something about hummus that was just.. different. The texture, the flavor, and just how filling it was without that feeling of being overwhelmingly full. 

 

For years that was the extent of my middle eastern foods, then came falafel, and at some point babaganoush!

 

Whether it was because you can’t find it in a store, its typically only at restaurants, or that the name alone threw me off, I had not explored babaganoush in all its glory until a few years ago. 

 

 


 

My personal experience with eggplant has been simply cooking it with olive oil, making vegan eggplant parm, and back in 2008 when I was a raw vegan, I well.. tried to eat it raw. (true story)

 


 

 

 

fyi: I do not recommend it lol 

 

 

 

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After discovering just how amazing babaganoush is, I was told by someone who’s family owns a middle eastern restaurant that “I couldn’t ever make it myself, because it just wouldn’t be the same as the oven doesn’t provide enough heat to give off that smoky flavor you hope to achieve.”

 

 

(fyi: still amazing in a conventional oven)

 

 

Whether it is up to restaurant quality, ..I could literally eat babganoush by the buckets, and there are very few foods that I would say that about.. 

 

Besides avocados lol 

 

 

 

 

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If you’re looking for the perf snack or the perf dip to entertain vegan or non vegans.. 

 


 

This effortless babaganoush recipe is it.. 


 

 

 

Seriously, I made it probably 10 times since my first batch lol 

 

 

 

 

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Why this recipe rocks:

 

Easy

Affordable

Filling

Flavorful

Nutrient Dense

Minimal ingredients

Better than hummus (there I said it)

Great for entertaining 

 

 

 

 

 

 

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Babaganoush
Yields 3
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Ingredients
  1. 2 medium eggplants
  2. 1/4 cup tahini
  3. 1/4 cup lemon juice
  4. 2 to 3 garlic cloves, finely minced
  5. 1/4 teaspoon ground cumin
  6. 1/2 teaspoon kosher salt
  7. 1 tablespoon olive oil, optional
Instructions
  1. Line a baking sheet with aluminum foil and place sliced eggplant coated with sea salt and olive oil onto a baking sheet. Prick the eggplant in several places using a fork to help the steam escape.
  2. Broil eggplants 2 minutes on both sides.
  3. Turn broiler off, but do not remove eggplants from the oven. Heat oven to 375 degrees. Roast eggplants 25 to 30 minutes, or until very soft. Set aside to cool, and combine tahini, lemon juice, garlic, cumin and the salt in a food processor. The longer it sits the more the flavors will blend.
  4. Throw in the eggplant with skins on and enjoy!
Notes
  1. Prefer to not slice your eggplant?! A lot of people roast it whole!
Eat. Drink. Shrink. http://eatdrinkshrink.com/

 

 

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I’m Gabrielle, the founder & creator of Eatdrinkshrink.com. I established this website in May of 2012 to share my experience and knowledge as I pursue a career in the field of nutrition. I currently hold a BS in Nutrition & Dietetics from NYU and MS in Nutrition & Health Sciences.

 

 

 

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