Made with roasted eggplants and aromatic spices, Paleo Baba Ganoush is a tasty and healthful spread or dip. It's ideal as a vegan, Whole30-compliant, dairy-free, and clean-eating snack or appetizer.
Ingredients: 2 large eggplants. 3 cloves garlic, minced. 2 tablespoons tahini. 2 tablespoons extra-virgin olive oil. 1 lemon, juiced. 1/2 teaspoon cumin. Salt and pepper, to taste. Fresh parsley, for garnish.
Instructions: Set the oven temperature to 400F 200C. Arrange the eggplants on a baking sheet after piercing them multiple times with a fork. Roast for 45 to 60 minutes, or until the flesh is tender and the skin is charred, in a preheated oven. After taking the roasted eggplants out of the oven, allow them to cool a little. After the skin has cooled down sufficiently, remove the burnt layer and dispose of it. Put the peeled eggplants in a blender or food processor. Add the eggplants to a food processor along with the minced garlic, tahini, olive oil, lemon juice, cumin, salt, and pepper. Blend until smooth and creamy, and all the ingredients are well combined. If necessary, add extra salt, pepper, or lemon juice based on your taste. Spoon the Paleo Baba Ganoush onto a platter, sprinkle with parsley that has just been picked, and drizzle with a little more olive oil. Serve as a spread or as a dip for fresh vegetable sticks and paleo crackers. Savor the Paleo Baba Ganoush you made at home!
Prep Time: 15 minutes
Cook Time: 60 minutes
Maria Lager