Baba ganoush: a smoky, creamy eggplant dip.

tahini

🥗Healthier: sunflower seed butter

💰Cheaper: peanut butter

Sunflower seed butter is nut-free and less expensive.

olive oil

🥗Healthier: avocado oil

💰Cheaper: vegetable oil

Avocado oil offers similar health benefits at a lower cost.

garlic

🥗Healthier: garlic powder

💰Cheaper: onion powder

Garlic powder provides flavor with less hassle.

lemon juice

🥗Healthier: lime juice

💰Cheaper: vinegar

Lime juice adds brightness at a lower price.

Cut the eggplant in half and score the flesh with a knife.

Season the eggplant with a drizzle of olive oil, a pinch of salt, and a twist of pepper.

Cook the eggplant on a baking tray lined with parchment paper, cut side down, in the oven for 40 to 50 minutes at 430°F (220°C), or cook it in the air fryer at 400°F (200°C) for about 20 minutes.

For a smoky flavor, char one eggplant on an open flame on a gas stove for about 5 minutes, then finish cooking it in the air fryer if desired.

Let the eggplants cool down for 10 minutes before scooping out the flesh with a spoon.

Scrape off the peel from the charred eggplant with a knife; it should come off easily.

If the eggplants release water, place them in a sift to drain for about a minute, but do not drain all the water.

Transfer the pulp to a food processor.

Add tahini (stir it before adding to mix the sesame oil with the sesame paste), fresh lemon juice, a small clove of chopped garlic, and salt to taste.

Blend until you reach your desired consistency, tasting and adjusting for salt and lemon juice as needed.

Transfer the baba ganoush to a small plate, making a well in the center.

Top with good quality extra virgin olive oil, pine nuts or duka, a generous pinch of flat leaf Italian parsley, and a touch of smoked paprika.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens