Baba *Addictive* Ganouj (Seasoned - NO GARLIC)
 Recipe){kind=link}
Nutritional Info
- Servings Per Recipe: 9
- Amount Per Serving
- Calories: 188.5
- Total Fat: 14.9 g
- Cholesterol: 0.0 mg
- Sodium: 200.5 mg
- Total Carbs: 13.8 g
- Dietary Fiber: 5.5 g
- Protein: 3.1 g
View full nutritional breakdown of Baba *Addictive* Ganouj (Seasoned - NO GARLIC) calories by ingredient
Introduction
Having an personal allergy to garlic, I sadly felt like I had to give up Baba Ganouj a long time ago - but with all the eggplant currently in season, I needed, finally, to give my own swing of it a try. This *much* lower in fat version (than the store bought) is also dairy free. Having an personal allergy to garlic, I sadly felt like I had to give up Baba Ganouj a long time ago - but with all the eggplant currently in season, I needed, finally, to give my own swing of it a try. This *much* lower in fat version (than the store bought) is also dairy free.Number of Servings: 9
Ingredients
-
4 pounds of unpeeled Eggplant - stems removed
1/3 cup of Olive or other vegetable oil for roasting
1/4 cup Tahini (Sesame Seed Butter)
3oz Fresh lemon juice
2 tbsp Olive Oil (for mixing)
1+1/2 tsp salt
1 tsp sweet or smoked paprika
1 tsp oregano flakes (dried)
1/2 to 1 tsp of chipotle chili flakes (depends on how hot you like it)
1/4 tsp white pepper
1/4 tsp ground cumin
1/4 tsp dry mustard powder
1/4 tsp dry ground coriander
dash of ground cloves
Tips
This is best made a few hours (if not the day before) of serving to give the spices a chance to meld together.
Directions
Serving Size: approximately 9 half cup servings
Wash eggplant and cut off stems.
Prepare a raised/high edge cookie sheet with 1/3 cup of oil, evenly spread.
Slice eggplant in half lengthwise. Lay on cookie sheet peel side up.
Place in oven (400 degrees F) for 30-45 min until skins become puckered and eggplant is soft when poked.
Go and read a good book or do something nice for yourself for 30 min.
When eggplant is finished, remove from oven and let cool for 10-20 minutes until you can easily handle the eggplant halves.
In a blender or food processor, add lemon juice, tahini, and olive oil.
Take a large spoon and scoop out eggplant "flesh" from the peel. Discard peels and add flesh to blender or food processor.
Blend, baby, blend.
Pour contents into large bowl and stir in all spices by hand.
Store in air-tight container and refrigerate all unused portions.
Wash eggplant and cut off stems.
Prepare a raised/high edge cookie sheet with 1/3 cup of oil, evenly spread.
Slice eggplant in half lengthwise. Lay on cookie sheet peel side up.
Place in oven (400 degrees F) for 30-45 min until skins become puckered and eggplant is soft when poked.
Go and read a good book or do something nice for yourself for 30 min.
When eggplant is finished, remove from oven and let cool for 10-20 minutes until you can easily handle the eggplant halves.
In a blender or food processor, add lemon juice, tahini, and olive oil.
Take a large spoon and scoop out eggplant "flesh" from the peel. Discard peels and add flesh to blender or food processor.
Blend, baby, blend.
Pour contents into large bowl and stir in all spices by hand.
Store in air-tight container and refrigerate all unused portions.