Oil-Free Baba Ganoush

DESCRIPTION:

This oil-free Baba Ganoush recipe is smoky, tangy and incredibly creamy, made without oil and with simple whole food ingredients. Roasted eggplants are blended with tahini, fresh lemon juice, garlic, cumin, and pomegranate molasses for a rich, authentic Middle Eastern flavor. This Baba Ganoush is an ideal dip, spread or mezze dish. It’s a healthier alternative to traditional Baba Ganoush without sacrificing taste or texture.

Serve it with vegetables, pita or grain bowls for a nourishing and satisfying addition to any meal.

INGREDIENTS:

5-6 large eggplants
1/2 cup tahini
6-7 Tablespoons fresh lemon juice
6 cloves of garlic
1 Teaspoon ground cumin
2 Tablespoons pomegranate molasses
dash of salt (optional)

GARNISH:

Parsley
Pome

PREPARATION:

1-Preheat the oven to 450 degrees F.
2-Wash eggplants and with a fork poke holes all around the eggplant.
3-Place the eggplants on a baking sheet, and roast the eggplant for an hour and half, until the eggplant has collapsed and it’s tender. Rotate the eggplant every 20 minutes. Remove from the oven and allow it cool for 15 minutes.
4-Once the eggplant is cool to touch, slice the eggplant in half, scoop out the flesh and place in a colander to strain the excess liquid. Make sure to pick out any huge clumps of seeds and stray bits of eggplants skin and discard. I usually let it sit in the strainer for 10-15 minutes to release the excess liquid. Discard the skin.
5-Place the eggplant in the food processor fitted with an “S” blade along with the tahini, lemon juice, garlic, cumin and pomegranate molasses. Pulse a few times until the ingredients are well incorporated but the mixture still looks chunky.
6-Place in a beautiful glass dish and top with fresh chopped parsley and some pomegranate arils when in season.

CHEF´S NOTE:

When it comes to Baba Ganoush, you can adjust the tahini, make it more lemony or more garlicky. Allow the dip to sit in the refrigerator for at least a few hours. The dip will get thicker and flavors will come together as it sits in the refrigerator.

Check out my YouTube video to see how to make it: Click Here