This baba ganoush (eggplant dip) recipe has no oil and no tahini, making it a fat free vegetarian and vegan appetizer or dip that you can enjoy any time! I like to spread a little baba ganoush on a flour tortilla with some lettuce and veggies for a quick and healthy low-fat vegetarian lunch. For a more hummus-like recipe, try this baba ganoush hummus, or, for a spicier version, try this chili lime baba ganoush.
Ingredients:
- 2 eggplants
- 2 tbsp lemon juice
- 5 cloves minced garlic, preferably roasted
- 1 tsp onion powder
- 1/4 tsp cumin
- 1/2 tsp parsley
Preparation:
Pre-heat oven to 400 degrees.Slice eggplants in half and pierce with a fork in several places. Roast for about 45 minutes, or until soft. Allow to cool slightly, then scoop out inside of eggplant, leaving skin behind.
In a blender or food processor, process eggplant with remaining ingredients until smooth.
See also:
Chili Lime Baba Ganoush Recipe
Vegan Baba Ganoush with Parsley
Easy Baba Ganoush Eggplant Hummus
