When it’s this hot outside, cooler dishes call our name. Though eggplant can be a part of heartier stews and dishes (eggplant parmesan, we’re looking at you), baba ganoush is a light, healthy eggplant alternative that pairs perfectly with crudité for a snack or whole wheat pita triangles for a light meal. But thanks to the beautiful smoky flavors that come out through roasting the eggplant, Baba ganoush still has all the makings and of a rich-tasting dish.
- 1 large eggplant
- 1 clove garlic, chopped
- 1 lemon (juiced)
- 2 tablespoons tahini
- olive oil
- Poke holes in eggplant with a fork.
- Rub outside of eggplant with olive oil and bake eggplant at 450 degrees for 15-20 minutes, until the skin is charred and the inside is tender. Alternatively, skip the oven and grill the eggplant instead.
- Peel skin off eggplant and put it into a food processor or mash it manually.
- Place eggplant puree in a medium bowl.
- Add remaining ingredients and stir well. Season with salt to taste.
Try these fun variations to the classic recipe:
- Add freshly chopped herbs like cilantro, basil, parsley, or mint.
- Add chopped jalapeno and ground cumin to spice it up.
- Place chopped kiwifruit in the center for a boost of color and to add sweet and tangy flavors.
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