An easy babaganoush recipe that is quick, tasty and refined oil free.
Prep Time:15 minutes
Cook Time:15 minutes
Total Time:30 minutes
Yield:2 to 3 servings 1x
1 medium sized eggplant (around 380g)
1/4 cup of vegetable broth for roasting
1 garlic clove (4g)
1 tablespoon lemon juice (14g)
2 tablespoons tahini butter (54g)
a handful of cilantro
pinch of salt, to taste
Optional spices that you can also add:
a dash of cayenne
1/4 to 1/2 teaspoon of smoked paprika
feel to free to add a bit more tahini or garlic if needed
Begin by peeling eggplant and then slicing it into rounds that are around 1/4 inch thick. You can also opt to remove the skins later on but I found that peeling it before hand is much easier.
Place cut eggplant rounds on a colander or paper towels and sprinkle a tiny bit of salt (enough to coat all eggplant). Let sit for 10 minutes so that the eggplant can release excess water. After 10 minutes, lightly pat the eggplant with paper towels to dry.
Arrange eggplant rounds on a baking dish lined with aluminum foil. Sprinkle enough vegetable broth to coat all eggplant and sprinkle a bit more salt.
Roast in oven using the ‘broil’ setting – If your oven has the option for low broil, I recommend that you use that one instead of high. With LOW broil – eggplant will roast in about 10 minutes. Make sure to flip the rounds halfway through (within the 5 minute mark). Eggplant rounds are ready once they are soft and golden. Remember if using HIGH broil, the eggplants will be ready much quicker. Keep an eye on them!
Remove eggplant from oven and let cool down for a few minutes before transferring to food processor. If you haven’t peeled the eggplant yet – now is the time to remove the skins. The skins should peel away easily, but I still find it easier to peel the eggplant before roasting it.
Add garlic clove, lemon juice, tahini butter and eggplant to food processor and process until smooth. Add handful of cilantro last and pulse a few times. If needed add another pinch of salt. I usually don’t add any more salt at this point but feel free to add more.
Top with some more lemon juice, chopped cilantro, and serve with pita chips, crackers, or enjoy by the spoonful!
Most recipes call for peeling the eggplant after it has roasted, and even though the skin does come off easily this way, I have found it to be much easier to simply peel the eggplant before cutting/roasting.
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