Access Health

The Absolute Best Baba Ganoush

CourseSide Dish, Snacks

Servings	Prep Time
8people	20minutes

Cook Time	Passive Time
35minutes	55minutes

Servings	Prep Time
8people	20minutes

Cook Time	Passive Time
35minutes	55minutes

Ingredients

2medium Italian Eggplantsor 3 small eggplants, (roughly 2lbs total)
avocado or olive oil cooking spray
3 garlic clovespressed or minced
2TBSP lemon juicemore to taste if needed
7tsp tahini
3TBSP olive oil(set aside 1tsp for drizzle)
2TBSP chopped flat leaf parsleyplus extra for garnish
3/4tsp saltmore to taste if needed
1/4tsp ground cumin
1pinch smoked paprika(plus extra for garnish)
1pinch black pepper(plus extra for garnish)

Instructions

Preheat the oven to 450 degrees F. Place one rack in the upper third of the oven. Line a large baking sheet with parchment paper or tin foil, to keep the eggplant from sticking to the pan when it bakes.
Cut each eggplant in half lengthwise and spray the halves with avocado or olive oil spray. Place them face down (skin up) on the baking sheet and sprinkle with salt. Bake until the interior is very tender and skin is collapsing, about 35-40 minutes.
Once cooked, set eggplant aside to cool for 5-10 minutes. Once cooled, flip over eggplants and scoop out the flesh with a spoon, leaving the skin behind.
Place a strainer over a mixing bowl, then transfer the eggplant flesh to the strainer and throw away the skins. Be sure to pick away any skin pieces stuck to the flesh. You want to remove as much moisture from the eggplant as possible, so allow the eggplant to rest for a few minutes then shake the strainer and stir to release more moisture.
Discard drippings and wipe out the bowl, then transfer the eggplant to a food processor. Add in garlic, lemon juice, parsley, salt, pepper, paprika, and cumin. Pulse until smooth.
Transfer to a shallow serving bowl, drizzle with remaining teaspoon of olive oil and sprinkle with parsley, pepper, and paprika for garnish. Serve with crunchy cucumber slices, mini peppers, or warm pita (for our off-plan friends)

Recipe Notes

This recipe makes between 1 3/4 to 2 cups total. Each serving is just about 1/4 cup (give or take a little) Each serving contains 2 servings healthy fat and 1/2 serving vegetable!

Picking the right eggplant: larger eggplants tend to have more seeds, so it is better to use medium or small eggplants. Choose shiny, smooth eggplants with no bruised/mushy parts. they should feel dense/heavy for their size.

Store leftovers up to 4 days in an airtight container.