Easy Baba Ghanoush Recipe • Healthy and Incredibly Delicious Dip! - Episode 257

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.

Cut the eggplants in half lengthwise.

Poke the eggplants with a fork to prevent bursting.

Brush the flesh of the eggplants with oil to cover the surface.

Place the eggplants flesh side down on a lightly greased baking sheet lined with foil.

Transfer the baking sheet into a preheated oven at 425 degrees.

Bake the eggplants for about 50 minutes or until very soft.

Remove from the oven and let them cool for 15 to 20 minutes until manageable.

Scoop out the flesh of the eggplants into a colander to drain, discarding the skins.

Stir the flesh to release any trapped liquid (optional but recommended).

Transfer the drained eggplant flesh to a food processor fitted with the blade attachment.

Add tahini to the food processor.

Pour in 4 tablespoons of lemon juice.

Add a few cloves of garlic, ground sea salt, ground cumin, smoked paprika, freshly ground black pepper, and 1.5 tablespoons of oil.

Process the ingredients until smooth, about 3 minutes.

Let the mixture cool before adding 1 tablespoon of fresh chopped parsley.

Process for about 10 seconds to incorporate the parsley.

Transfer the baba ghanoush to a serving bowl.

Drizzle about half a tablespoon of oil on top.

Sprinkle with mild paprika and finish with the remaining chopped parsley.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens