Mmm, baba ganoush! I created this recipe because I was tired of buying the processed store bought version. It’s always healthier to make your favourite foods at home rather than eating them in a restaurant or buying from your local grocery store. Packaged and processed foods have so many additives, some of which are not clearly written on the label. Companies can get away with categorizing additives so you actually don’t know everything that is in what you are eating. Most baba ganoush from stores contain sulphites and most people can be sensitive to it without even knowing it.
Next time you’re craving baba ganoush, try this recipe out! It’s creamy, a little smoky and absolutely yummy!
makes 2 cups worth
- 4 Italian Eggplants (the small ones), or try using one large epplant
- 1 tbsp Avocado Oil
- 1/2 tbsp Garlic, minced
- 1/4 cup Tahini
- 1/2 Lemon, juiced
- 1/2 - 1 tsp Salt
- 8-10 grinds Black Pepper
- 1/2 tsp Cumin
- Pinch Smoked Paprika
- Juice left from steaming eggplant, I had about 1 1/2 tbsp
Preheat oven to 425 F.
Cut off top end from eggplants and cut in half lengthwise.
Brush the skin and flesh of the eggplant with avocado oil.
Place on baking sheet and bake for 20 minutes, flesh side down.
The eggplants flesh will be browned, this is good! Remove the eggplants from the baking sheet and place them in a glass bowl and cover with saran wrap and towel.
Allow them to steam for 10-15 minutes.
Remove from the glass bowl and save the juice that is left in it. Scoop out the flesh from the skin. Use a fork as they may still be very hot. Let cool for five minutes or so before putting the eggplants in the food processor.
Place eggplants in the food processor along with garlic, tahini, lemon juice, salt, pepper, smoked paprika, cumin, and juice left in glass bowl from steaming eggplants. Process on low until everything is combined and smooth.
Serve warm or refrigerate for at least 1 hour to let the flavours marry. Sprinkle with smoked paprika to serve.