This smoky creamy Oil Free Baba Ganoush is so decadent and versatile. It can be used as a dip for pita, veggies or flatbread, or can also be used a spread for sandwiches or even the sauce for a light veggie pasta. You’re going to love how delicious and healthy this simple recipe is.
A recipe like this can seem intimidating, and frankly unnecessary when you can buy store bought Baba ganoush at most grocers. But once you’ve had the homemade version, you won’t want to go back. And luckily, it’s extremely simple to make and a perfect compliment to your meal prep plan!
How to cook the eggplant for the Baba Ganoush-
Eggplant takes on a naturally smoky flavor when roasted over a flame. There are multiple methods for accomplishing this, and many traditional methods involve roasting over an open flame. The most practical and effective for most of us though it to use your oven. You can either roast at a high heat or use the broiler function on your oven. Broiling also cuts down significantly on the cooking time as an added bonus.
How do I use the broiler for roasting the eggplants?
-I recommend you use your broiler function on either the low or medium setting on your oven, as opposed to roasting. We tried it each way, and they produced ever so slightly different flavors, but both equally delicious. It also cuts the cooking time half!
-Make sure you place your pan at least 8″ underneath the flame, in the direction of the flame to get optimal cooking.
Tips for authentic Oil Free Baba Ganoush-
-When purchasing your eggplants, look for ones that have the smallest circles on the bottom of the eggplant. These tend to be less bitter.
-For the most authentic texture, use the back of a fork to mash your eggplants and combine all of your ingredients. If you desire a super smooth consistency use your food processor or immersion blender. If you decide to use roasted garlic, it may be preferable to use an immersion blender or your food processor, as roasted garlic can be difficult to incorporate.
What do eat this with?
This Baba Ganoush pairs perfectly with our Whole Wheat Pita recipe!
It’s also brilliant as a spread for sandwiches or toast in place of butter, or just simply use it as a veggie dip. It brings such a complex tangy flavor to anything you add it to!
The Best Oil Free Baba Ghanoush
- Food processor (optional)
- 3 lbs Eggplant About 2 medium sized eggplants
- 3 tbsp Lemon Juice The juice of about 1 1/2 - 2 lemons
- 1-2 large garlic cloves pressed or minced
- 1/2 tsp Cumin powder
- 1/4 tsp Garlic Powder
- 1/4 tsp Smoked paprika
- 1/4 cup Tahini
- Pinch Cayenne (optional)
- 1/2 tsp Salt (optional)
- 1 tbsp Fresh parsley for garnish (optional)
- Preheat oven to 475 degrees F or put oven on the broil setting (medium if available) and line a large baking tray with parchment paper.
- Cut each eggplant in half lenghthwise and place skin side up onto parchment paper along
- Place tray in the oven on the center rack if roasting. If broiling, place 8-10" underneath the flame.
- Roast for approximately 45 minutes or broil for about 20-30 minutes until the eggplants are soft and you can easily collapse the eggplant by poking the skin with a fork. They should be really soft.
- Remove from oven and let cool for a few minutes.
- When they are cool to the touch, spoon out the contents of the inside each half of the eggplant into either a medium sized bowl or your food processor. A food processor gives you a smoother texture while mashing it in a bowl gives a more authentic consistency.
- Add the garlic and your remaining ingredients into either your bowl or the food processor.
- Use the back of a fork to mash and stir, incorporating the ingredients together until it reaches a creamy uniform consitency. If using a good processor, pulse until it reaches the desired consitency.
- Taste and adjust salt and seasonings if needed. Garnish with chopped fresh parsley, sesame seeds and/or paprika.