Made with gluten-free and dairy-free ingredients, eggplant-based baba ganoush is perfectly suited to those following a Paleo, Whole30 or Keto diet.
For roasting the eggplant
1 large eggplant, cut in half, lengthways
2 tbsp olive oil
1 tbsp Tahini paste (light coloured)
Juice of 1/2 lemon
1 garlic clove, grated or crushed
2/3 tsp sea salt
Pinch of cracked pepper
Heat the oven to 200 C / 400 F and bake eggplant, drizzled with olive oil, for 45 minutes or until crispy and dark golden brown. It should be soft on the inside.
Cool the eggplant for about 1 hour and remove the outer skin only. Cut the flesh roughly and place in a food processor or a blender with tahini, lemon juice, garlic, salt, and pepper. Purée until smooth. Serve with a drizzle of olive oil, parsley and some scattered pomegranate to make it extra pretty.
If you don’t have a food processor, you can use a grater to cut the cooked eggplant flesh into pulp.
- Serving Size: 2-3 tbsp
- Calories: 110
- Sugar: 4 g
- Fat: 8 g
- Carbohydrates: 8 g
- Fiber: 4 g
- Protein: 2 g
- Cholesterol: 0 mg