Baba Ganoush With a Heatlhy Twist. Great recipe for Baba Ganoush With a Heatlhy Twist. Baba Ganoush is a levantine dish which is made from roasted eggplant mixed with Tahini paste and flavored with various seasoning, I gave a healthy twist by adding smoked beetroot. Rich smoky baba ganoush served as a dip with any type of chips,.
To make it extra creamy, rather than using yogurt, you can make it dairy-free with cashew butter.
Cashew butter is subtle, neutral-flavored, packed with healthy fats (oleic acid), and a great source of magnesium, protein, and iron - all the while keeping the baba ganoush rich and flavorful.
Baba ganoush (also known as Baba Ganouj) is a thick dip or spread made from smoked eggplant, tahini (sesame), lemon, olive oil and garlic that is traditionally served in Middle Eastern cuisine.
You can cook Baba Ganoush With a Heatlhy Twist using 9 ingredients and 2 steps. Here is how you achieve that.
Ingredients of Baba Ganoush With a Heatlhy Twist
- You need of eggplant 2 numbers.
- You need of beetroot 1 number.
- It's to taste of salt.
- Prepare 2 tbsp of olive oil.
- You need 1/3 cup of tahini paste.
- You need of garlic cloves 4 numbers.
- It's 2 tbsp of lemon juice.
- Prepare 1 tsp of paprika powder.
- Prepare of coriander leaves for garnish.
It has a similar flavor profile to hummus but instead of chickpeas you use smoked eggplant. Baba ganoush, also spelled baba ghanoush is a Mediterranean eggplant dip, popular in many Middle Eastern countries. It mostly has the same ingredients as hummus except for the chickpeas. This creamy dip would be a great appetizer to serve at your next party or the perfect addition to a mezze platter.
Baba Ganoush With a Heatlhy Twist instructions
- Roast the eggplant over an open flame, Was and peel the beetroot and roast on a wire rack. Once the beetroot cools completely blend it to a smooth paste and set aside..
- Transfer the eggplant in a bowl, cover it and set aside for 5 minutes. now discard the skin of eggplant and cut into small pieces.mash with fork and mix with salt, lemon juice, tahini paste, garlic, paprika powder, 1/1/2 tbsp olive oil and beetroot paste. Transfer to a bowl drizzle the top with more olive oil, garnish with coriander leaves..
Place eggplants on a baking tray and prick with a fork in several places. Naturally vegan and gluten free, baba ganoush is the perfect dip to serve as an appetizer with some pita bread and raw veggies. Summer is still going strong here in Chicago. Peel and discard skin from eggplant. Put eggplant into a bowl; add tahini, garlic, lemon juice, red pepper flakes, and salt.