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Baba Ganoush

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Let me introduce you to Baba Ganoush. This traditional Lebanon appetizer uses eggplant, tahini, lemon juice, olive oil, and various seasonings. Baba ganoush is similar to hummus, but it uses roasted eggplant in place of chickpeas. This appetizer is perfect with toasted pita bread and is very easy to make! My recipe is slightly different from the original recipe by using cauliflower and whole seed dijon mustard. The mustard gives it a bit of a kick and brings out all the other flavors. This dish is a great way to get kids to eat their vegetables without them even knowing; plus, it also doubles as a fantastic party appetizer.

Cook Time: 15 minutes  Total Time: 35 minutes  Yield: 4 servings  Prep Time: 20

 

Ingredients

  • 1 eggplant, diced
  • 1 whole garlic head
  • ½ cup cauliflower
  • 1 teaspoon salt
  • 1 teaspoon pepper
  • ½ cup tahini
  • 4 tablespoons olive oil
  • 3 tablespoons lemon juice
  • 1 tablespoon fresh parsley, chopped
  • 1 teaspoon whole seed dijon mustard
  • 1 teaspoon cumin
  • ½ teaspoon smoked paprika
  • 4 gluten-free pitas

Instructions

  1. Preheat oven to 350 degrees Fahrenheit
  2. Line a baking sheet with parchment paper
  3. Dice eggplant into bite-size pieces and place on baking sheet
  4. Roughly chop the cauliflower, then place on baking sheet
  5. Chop the top off of the head of garlic to expose the cloves
  6. Place the garlic on the middle of the baking sheet
  7. Season eggplant, cauliflower and garlic with 1 tablespoon of olive oil, 1 teaspoon salt, and 1 teaspoon pepper
  8. Roast for 15 minutes, then let cool for 5-10 minutes
  9. Combine tahini, 3 tablespoons olive oil, and 3 tablespoons lemon juice in a food processor
  10. Blend for 1 minute until smooth, then add the parsley, dijon mustard, cumin, and ½ teaspoon smoked paprika
  11. Add the eggplant and cauliflower
  12. Pulse for 1 minute on high
  13. Next, squeeze the bottom of the garlic to add the roasted cloves to the food processor
  14. Blend until smooth (1-2 minutes)
  15. Serve with warm pita bread

Time to Dig In & Enjoy!

One bite and this Baba Ganoush will become your next favorite snack. You can enjoy it with carrots, radishes, cucumber or tomatoes as well. Be sure to keep it in an airtight container in the refrigerator for up to one week. Trust me, I doubt this will last a whole week without being devoured!

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Baba Ganoush

Recipe by adminCourse: Ganoush
Servings

4

servings
Prep time

30

minutes
Cooking time

40

minutes
Calories

300

kcal

Ingredients

  • 1 eggplant, diced

  • 1 whole garlic head

  • ½ cup cauliflower

  • 1 teaspoon salt

  • 1 teaspoon pepper

  • ½ cup tahini

  • 4 tablespoons olive oil

  • 3 tablespoons lemon juice

  • 1 tablespoon fresh parsley, chopped

  • 1 teaspoon whole seed dijon mustard

  • 1 teaspoon cumin

  • ½ teaspoon smoked paprika

  • 4 gluten-free pitas

Directions

  • Preheat oven to 350 degrees Fahrenheit
  • Line a baking sheet with parchment paper
  • Dice eggplant into bite-size pieces and place on baking sheet
  • Roughly chop the cauliflower, then place on baking sheet
  • Chop the top off of the head of garlic to expose the cloves
  • Place the garlic on the middle of the baking sheet
  • Season eggplant, cauliflower and garlic with 1 tablespoon of olive oil, 1 teaspoon salt, and 1 teaspoon pepper
  • Roast for 15 minutes, then let cool for 5-10 minutes
  • Combine tahini, 3 tablespoons olive oil, and 3 tablespoons lemon juice in a food processor
  • Blend for 1 minute until smooth, then add the parsley, dijon mustard, cumin, and ½ teaspoon smoked paprika
  • Add the eggplant and cauliflower
  • Pulse for 1 minute on high
  • Next, squeeze the bottom of the garlic to add the roasted cloves to the food processor
  • Blend until smooth (1-2 minutes)
  • Serve with warm pita bread

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