Baba Ganoush

Baba Ganoush

With a wealth of eggplants in this week’s CSA (and more coming next Tuesday), I wanted an easy effortless meal. And easy effortless meal that Bertrand won’t touch, that … that … that … HATER OF EGGPLANTS. Enter the veggie platter.

I love dips. They’re perfect vehicles for healthy, low calorie, nutrient rich vegetables. Not that I don’t love eating veggies on their own, but c’mon. How many cucumber slices can you really eat in a day? Baba Ganoush can be time consuming and frustrating to prepare, as most recipes call for grilling the eggplant. I roast mine, freeing me up to do other things while the eggplant is cooking. Then I just throw all of the ingredients in a blender, salt, and voilà.

Baba Ganoush

Servings: 4 | Prep time: 5 minutes | Cooking time: 45 minutes


  • 3 eggplants
  • 1T tahini
  • Juice of ½ lemon
  • Minced garlic (optional)
  • Salt


  1. Poke holes in the eggplants with forks and roast for 45 minutes, turning halfway through. It’s okay if their skin blackens and wrinkles.
  2. Remove eggplants from oven, allow to cool.
  3. Scrape out insides, removing seeds where you can (you won’t get them all).
  4. Puree eggplant, tahini, lemon juice, and (optional) garlic in a blender.
  5. Salt to taste.

Makes ~1c.

Serving size: 1/4c | Calories: 48 | Fat: 6.2g | Carbs: 3.2g | Fiber: 1g | Protein: 1.8gбесплатное продвижение сайта в интернете

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