How To Make Baba Ghanoush | Allrecipes.com

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.

Preheat the oven to 400°F.

Lightly oil a baking sheet pan.

Place one eggplant on the baking sheet and poke holes in it with a fork to prevent bursting.

Roast the eggplant for 30 to 40 minutes, turning it a few times.

Mince two cloves of garlic and set them aside.

Once the eggplant is soft, remove it from the oven and place it in a large bowl of cold water.

Remove the eggplant from the water and peel the skin off.

Place the eggplant pulp in a colander and drain it well to remove any bitterness, weighing it down with a plate and a can for about 15 minutes.

Place the eggplant pulp in a food processor or blender container.

Add 1/4 cup of lemon juice, 1/4 cup of tahini, 2 tablespoons of sesame seeds, and the minced garlic to the processor.

Place the lid on the blender and puree the eggplant mixture until smooth.

Season the mixture with salt and pepper to taste.

Transfer the eggplant mixture to a medium bowl.

Slowly stir in 1 1/2 tablespoons of olive oil.

Cover the bowl and place it in the refrigerator to chill for about 3 hours before serving.

Add a splash of extra virgin olive oil on top before serving.

Serve the baba ghanoush with your favorite dippers like pita chips and an assortment of fresh veggies.

Cooking Techniques

Equipment Needed

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Dietary

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