Crazy Good Baba Ganoush

Here’s a true story: Up until a few months ago, I had never eaten eggplant. Everyone I knew said it was either gross or bland or awful or terrible… you get the idea.

So, believe me when I say I was disappointed when I received 2 of them in our farm share box in July. I was going to have to throw them out. Because – gross. bland. awful. terrible. Right?

Well, thankfully, I didn’t throw them out. No offence friends & fam, but I wanted to try them myself instead of just taking your word for it.

I tried them roasted. Bland. Gross. Awful. Terrible.

I tried them steamed. Even more bland. Even grosser. Even more awful. Even more terrible.

And then I only had one eggplant left, so I asked my friend Pinterest for help, and found this recipe from Minimalist Baker: Baba Ganoush. Like hummus! I love hummus!

So I made it. I tried it. I devoured it. I guess I do like eggplant. Prepared certain ways, of course.

I’ve received at least a dozen more eggplants from the local farm since July, and I’ve always either made eggplant fries (recipe for those coming soon!) or baba ganoush. I used Dana’s recipe as a base, then added a few more of my faaaaaavourite things, and that created some seriously crazy good baba ganoush.

I wonder if I could get my friends & family to eat it…

Crazy Good Baba Ganoush

 

Print

Prep time

20 mins

Cook time

8 mins

Total time

28 mins

 

Author: Vegan Insanity

Recipe type: Dips

Serves: 4

Ingredients

• 1-2 tbsp avocado oil (or other high-heat oil)
• 1 medium eggplant, peeled and sliced into ¼ inch circles + bit of salt
• 1 large clove garlic
• 3 tbsp lemon juice
• 2 tbsp tahini
• 1 tbsp extra virgin olive oil
• ¼ tsp onion powder
• ¼ tsp cumin
• ¼ tsp coriander
• ½ tsp salt
• 2 tbsp fresh parsley, chopped

Instructions

1. Preheat your oven to broil on high.
2. Sprinkle your eggplant circles with a bit of salt and allow to sit for about 15 minutes to remove excess liquid. Wipe clean with a dry paper towel or dish cloth.
3. Arrange eggplant on a large baking sheet, drizzle with 1-2 tbsp of oil, and broil for about 8 minutes, turning once, until the eggplant is golden brown and soft.
4. Add eggplant to your food processor, along with garlic clove, lemon juice, tahini, extra virgin olive oil, onion powder, cumin, coriander, and salt. Adjust for seasonings. Add fresh parsley and pulse until just combined.
5. Serve with fresh veggies and enjoy!

3.2.2807

Related Posts:

Crazy Good Avocado Toast Our Menu Plan This Week Strawberry Banana Coconut Smoothie Spicy Cumin Carrots with Coriander Tahini Sauce