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Baba Ganoush Recipe

5 servings

We created this baba ganoush recipe (often spelled baba ghanoush) because we were craving a roasted eggplant dip that was not loaded with olive oil or excess tahini. It has a light fresh taste, flavored with lemon juice, garlic, spices, and a small amount of tahini. 

The best eggplant appetizer

baba ganoush with pita bread

Some people prefer their baba ghanouj (yet another translation from the Arabic) blended smooth.

We love ours with a coarse texture, from the eggplant seeds and smoky bits of purple skin. 

38 oz eggplant (2 large or 3 medium eggplants)

1/4 oz minced garlic
1 oz tahini
2 oz fresh lemon juice
1/4 tsp cayenne
1/4 tsp cumin
1/4 tsp salt

Lightly oil the top of a broiler pan.

Wash eggplants and cut off green tops. Cut eggplants in half lengthwise. Lay eggplants on broiler pan, cut side down.  Prick each half with a fork 2 or 3 times. Broil on high until eggplants are collapsed and somewhat burned, about 25 to 30 minutes. Remove from oven and use tongs to transfer eggplant halves to a plate. Refrigerate for a few minutes to cool.

While eggplants are roasting, weigh minced garlic, tahini, and lemon juice in a medium straight-sided bowl. Remove from scale and add cayenne, cumin, and salt. Mix these ingredients well with a small whisk.

When eggplant is cool enough to handle, put one eggplant half at a time on a cutting board. Use a large spoon to scrape the cooked flesh off of the skin. It is fine if some of the charred skin comes off with the eggplant as you scrape. This gives the baba ganoush its classic smoky flavor. Spoon the flesh into a colander or strainer to drain off any excess liquid.

Transfer roasted eggplant to a food processor and pulse until it is a lumpy paste. Do not puree.  Add eggplant to bowl of seasonings and stir together well. Chill.

Comments: Just one ounce of tahini in this baba ganoush recipe makes it contain 30% of calories from fat. However, the calorie density is still very low. It is fine for weight loss.....as long as you eat it with raw veggies and not with pita bread.

Yield = 25 oz  1 serving = 5 oz   Calorie density = 18 calories/oz

Calories per serving: 90   Fat: 3.2 g (30%)   Protein: 3.4 g   CHO: 15.3 g

All of our recipes are written by weight. If you don't know how to measure food with a kitchen scale, please read these instructions before you start to measure any ingredients!

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