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 Ezekiel tortilla wrap with some lettuce and veggies for a quick and healthy low-fat sandwich wrap.
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
Directions:
1.Pre-heat oven to 400 degrees.
2.Slice eggplants in half and pierce with a fork in several places.Roast for about 45minutes, or until soft.Allow to cool slightly, then scoop out inside of eggplant, leaving skin behind.
3.In a blender or food processor, process eggplant with remaining ingredients until smooth.
For an authentic way of preparing baba ganoush view the video below.You will notice that tahini(sesame paste)is used in this recipe. Doesn't that look wonderful?
This is a very easy dip to make and really makes you explore different tastes and helps you discover a whole new world!!!
Enjoy!!
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