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  • Recipe:

    3-Minute Baba Ghanoush Recipe

    3-Minute Baba Ghanoush
  • Prep Time:
  • Cook Time:
  • Recipe Description:

    We are quite partial to Middle Eastern cooking around here. Never heard of baba ghanoush? Consider this your lucky day. It's basically eggplant hummus. Eggplants are full of vitamin K, Thiamin, B6, Folate, Potassium, Manganese, and fiber. I had three eggplants in this week's produce box, so we made three batches (one to eat now, two for the freezer). This gluten-free dip is a great hummus replacement for those on the GAPS diet because there are no beans involved. Here is our super-de-duper quick recipe.

    Recipe Instructions:

    Disclaimer: it takes 3 minutes to make once you've roasted the eggplant. The three minutes does include peeling the eggplant, so I don't think I'm steering ya wrong with the title.

    To roast the eggplant, simply heat the oven to 400ยบ, prick it with a fork in a few places, and bake for 30-40 minutes. Let the eggplant cool before peeling, which is a breeze. I just peeled the skin off with my fingers.

    Peel eggplant and cut into 6 equal pieces. Put in blender (a high-speed one like a Vita-Mix will yield the smoothest results) and add remaining ingredients. turn blender to low, then gradually move to high and blend for about 15 seconds.

    Put in serving bowl, sprinkle with fresh or dried parsley. Chill for at least 3 hours before serving to allow the flavors to blend. Serve with slices of fresh veggies, pita bread or naan, or use it as a spread in sandwiches.

    Comments and Reviews

  • katie says:
    I just made this as a surprise for my husband for dinner tonight...Baba Ghanoush is one of his very favorite dishes. I have never made it, and he rarely gets to eat it. My kids are so excited to surprise Dad when he comes home tonight! This was incredibly easy, I just roasted the eggplant while I was in the kitchen preparing breakfast, and finished the preparation while I was fixing lunch. I remember trying Baba Ghanoush a few years ago with my husband, and I didn't really care for it. I just took a taste of this homemade batch, and I think it is delicious! I am excited to hear what my husband thinks. I made it as is, with these exceptions: I simmered the garlic in the olive oil for a few minutes and let it cool, then discarded the garlic. The olive oil picked up the garlic flavor nicely, as I can taste the garlic in the finished product. And i blended it in my food processor (a very inexpensive one) and it came out with some texture (the sesame seeds didn't break down) but i think it tastes great. Thanks so much for the recipe! Reply
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