Made with gluten-free and dairy-free ingredients, eggplant-based baba ghanoush is perfectly suited to those following a Paleo, Whole30 or Keto diet.
Ingredients
For roasting the eggplant
- 1 large eggplant cut in half, lengthways
- 2 tablespoons olive oil
Other ingredients
- 1 tablespoon Tahini paste light coloured
- Juice of 1/2 lemon
- 1 garlic clove grated or crushed
- 2/3 teaspoon sea salt
- Pinch of cracked pepper
Instructions
- 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.
Notes
If you don't have a food processor, you can use a grater to cut the cooked eggplant flesh into pulp.
Nutrition
Serving: 2-3 tablespoons | Calories: 114kcal | Carbohydrates: 8g | Protein: 2g | Fat: 9g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 6g | Sodium: 391mg | Potassium: 283mg | Fiber: 4g | Sugar: 4g | Vitamin A: 29IU | Vitamin C: 3mg | Calcium: 17mg | Iron: 0.5mg
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