Rebecca Baron 9 Comments
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I like to use this Keto baba ganoush recipe a lot like hummus and dip vegetables in it or use it as a sandwich spread instead of mayonnaise.
This baba ganoush is a very delicious dish and seems crazy that it is so healthy for you. Who knew healthy foods can be tasty?! 🙂 So I am glad to give you a recipe for a similar Middle Eastern sauce/ spread.
I love the flavor of eggplant but I was always afraid of it before now. The only other time I tried eggplant was on eggplant parmesan years ago in Little Italy in Boston and it was really good.
The whole family can enjoy this recipe and if you start to make it you might find that you can keep it in the fridge or even the table long enough to have it when you want. 🙂 So if you dare - give this recipe a try and you might just be surprised!
Main Ingredients
- Eggplant - you finally have an excuse to try this vegetable if you haven't. I'm hoping once you try it, you'll wonder why you haven't tried it before. It's a wonderful vegetable to add variety to your diet with antioxidants, vitamins, minerals, and fiber. It has a pretty mild flavor.
- Tahini Paste * - or substitute sunflower seed butter *, almond butter, or peanut butter and cumin instead if you are like me and not a huge fan and/or don't always have it on hand.
- Lemon Juice - fresh is best but the bottled stuff will work too.
- Garlic - I really recommend only fresh garlic for this recipe.
FAQ
What goes with baba ghanoush?
Typically is served with pita bread, crusty French bread, crostini, vegetables, as a mayonnaise replacement or you can just eat it with a spoon.
Can you make Baba Ganoush Without Tahini?
Yes, you can. Not all baba ganoush recipes call for tahini.
What is a good substitute for tahini?
You can substitute any nut butter, like peanut butter or almond butter.
Can you freeze baba ganoush?
If you freeze eggplant alone it will turn into a mushy mess that tastes bitter. But dishes with eggplant that are prepared, like baba ganoush, can handle it.
How to make
Time needed:40 minutes
With a few tricks, this is easy to make and has a wide variety of uses and fits the criteria of many diets.
- Prick
Prepare the eggplant for cooking by pricking it all over with a fork so steam can escape.
- Broil
Broil in a pre-heated oven until both sides are charred and it is very soft, flipping in-between.
- Blend
Remove the eggplant from the oven, let it cool, and scoop out the flesh. Add the tahini, lemon juice, garlic, salt, paprika, and ¾ of the parsley. Blend until mostly smooth.
- Serve
Place in a serving bowl and drizzle the top with olive oil and the remaining chopped parsley. Serve with pita wedges and fresh vegetables or read the post for other suggestions.
How to serve
It also goes really well with veggies such as bell peppers, carrots, and peas. I love how I eat way more vegetables when I have a good dip like this.
You can also use it on a pita sandwich as a spread and I love that, especially if there is some eggplant in the sandwich too. When I first tried baba ganoush at a restaurant, I fell in love.
Recipe
Keto Baba Ganoush Recipe
★★★★★5 from 4 reviews
- Author: Rebecca Baron
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Total Time: 40 minutes
- Yield: 8 servings 1x
- Category: Appetizer
- Cuisine: Paleo
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Description
I like to use this a lot like hummus and dip vegetables or pita bread in it or use as a sandwich spread instead of mayonnaise. But it's healthier because it's basically just eggplant with spices.
Ingredients
Scale
- 1 Eggplant (or two small)
- ¼ Cup Tahini Paste * (or substitute 2 Tbl. sunflower seed butter *, almond butter, or peanut butter and ⅛ tsp. of cumin)
- 3 Tbl Lemon Juice
- 2 Cloves Garlic (minced)
- 1 tsp Real Salt *
- ½ tsp Paprika
- 1-2 Tbl Fresh Parsley (chopped)
- Extra Virgin Olive oil (to top)
Instructions
- Preheat the oven to broil.
- Prick the eggplant all over with a fork so that steam can escape.
- Place the eggplant in an oven safe dish and place in the oven.
- Broil until the top begins to char.
- Flip over and char on the other side. If the eggplant is not fully tender at this point, reduce oven heat to 400 degrees and bake for an additional 5-10 minutes, or until eggplant is very soft.
- Remove from oven and let cool.
- Scoop the flesh out of the eggplant (do not use skins) and place in a blender.
- Add the tahini, lemon juice, garlic, salt, paprika, and ¾ of the parsley.
- Blend until mostly smooth.
- Place in a serving bowl, drizzle the top with olive oil and the remaining chopped parsley.
- Serve with pita wedges and fresh vegetables.
Keywords: Healthy, Dip, Spread
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Reader Interactions
Comments
Tracy D
This is a frequent favorite for my family.
★★★★★
Reply
Sira
A good authentic Baba Ganoush Recipe is hard to find.
★★★★★
Reply
Jesse
In the nutrition table, I can't see the amount per serving. Could you please provide this?
Reply
Rebecca
Do you mean the serving size? It has 8 servings, so whatever 1/8th of the recipe is, which would vary by size of the eggplant, but maybe about 1/4 a cup or so.
Reply
Aaron
This recipe is authentic and absolutely delicious. Thanks for posting!
★★★★★
Reply
Erin
This looks authentic, I'm going to have to try it sometime.
★★★★★
Reply
Tracy D.
I have made this dish several times & it is the real deal - as delicious as my Lebanese uncle used to make. I want to comment though about using a Pyrex dish like the one in your photo to broil the eggplant. I usually use a metal pan, but it was dirty so I used my Pyrex pie pan instead. As I closed my oven door after turning the eggplant over I heard the tinkle of broken glass. Sure enough, my pie pan had shattered! Quite a mess to clean up. I will stick to metal for broiling from now on.
Reply
Rebecca
Yes. I agree with you. I've shattered a glass pan too. I used it because it's pretty, but yes, when I'm not taking pictures, I use a cookie sheet.
Reply
Annie
My first reaction when I saw the photo! This recipe looks good, going to try.
Reply
