Mediterranean Diet Baba Ganoush
- Prep Time: 10
- Cook Time: 60
- Total Time: 1 hour 10 minutes
- Yield: Serves 6 1x
- Cuisine: Mediterranean Diet
- Diet: Vegetarian
3 lbs eggplant (I had 3 medium)
1/2 cup extra virgin olive oil
5 tbsp tahini
1/4 cup fresh parsley leaves chopped
2 garlic cloves pressed (1 tsp pressed garlic)
1 tbsp freshly squeezed lemon juice
1 tsp kosher salt
1/2 tsp smoked paprika (if you grill the eggplant instead of roasting, you can use regular paprika)
1/2 tsp ground cumin
1/4 tsp freshly ground black pepper
To cook the eggplant, you can either roast it in the oven or cook it on the grill. Roasting is more convenient, but grilling gives a better flavor. I usually only grill it when I’m grilling something else too.
To Roast: Preheat the oven to 450F. Place the whole eggplants on a sheet pan and roast for 55-60 minutes, until the eggplant has collapsed and the skin is very wrinkly.
To Grill: Set the heat to around 450F. Place the whole eggplants directly on the grill grates and cover the grill with a lid. Let the eggplant cook for 50-60 minutes, until the eggplant has collapsed and the skin is very wrinkly.
Slit the eggplants open with a sharp knife and use a spoon to scrape all the insides out with a spoon. Make sure you really scrape right against the skin to get that eggplant as well, but try not to include any actual pieces of skin in the mix. Discard the eggplant skins.
Put the flesh into a fine mesh strainer set over a bowl, to allow the eggplant to drain, for at least 15 minutes. I like to do 30-45 minutes if I have the time.
Place the drained eggplant into a bowl and add the remaining ingredients. Toss well to distribute the flavors, then taste it and adjust the seasoning as necessary.
Serve with pita bread or chips, carrots, or sliced radish.
- Calories: 275
- Fat: 25g
- Carbohydrates: 12g
- Protein: 4g
Keywords: Mediterranean Diet, Lose Weight, Weight Loss, Vegetarian, Healthy Eating