Creamy Fire Roasted Baba Ghanoush

tahini

🥗Healthier: sunflower seed butter

💰Cheaper: peanut butter

Sunflower seed butter is nut-free and offers similar creaminess.

olive oil

🥗Healthier: avocado oil

💰Cheaper: vegetable oil

Avocado oil is heart-healthy while vegetable oil is more budget-friendly.

garlic

🥗Healthier: garlic powder

💰Cheaper: onion powder

Garlic powder provides flavor without fresh garlic's strong bite.

lemon juice

🥗Healthier: lime juice

💰Cheaper: vinegar

Lime juice adds acidity while vinegar is often less expensive.

Choose smooth and shiny eggplants without bruises, preferably lighter ones to avoid bitterness.

Pierce the eggplants all over with a fork to allow steam to vent and prevent them from exploding during roasting.

Place the eggplants on a baking sheet and cover with two layers of aluminum foil for easier cleaning.

Broil, roast, grill, or bake the eggplants for about 45 to 50 minutes, flipping them in between to char all sides.

Flip the eggplants after about 20 minutes and then every 10 minutes thereafter.

Transfer the eggplants to a bowl and cover them for 10 minutes to create steam, enhancing the smoky flavor and making it easier to separate the skin.

Peel the skin off the eggplants and use a spoon to separate the flesh from the skin, discarding the skin.

Transfer the eggplant flesh to a strainer to drain excess water, placing a plate and something heavy on top, like a can, and let it drain for 30 minutes.

After 30 minutes, flip the eggplant and drain for another 30 minutes to ensure no water remains.

Use a fork or potato masher to break down the eggplant, keeping some texture.

In a bowl, combine the drained eggplant with 1/2 cup mayonnaise, 1 clove of minced garlic, 1/4 teaspoon of salt, and 1/8 teaspoon of white pepper, mixing well until combined.

Transfer the mixture to a serving bowl and enjoy with crackers, pita, or sliced vegetables.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens