I’ve always enjoyed creamy yogurt veggie dips or cracker dips like chickpea hummus. But every time I finish eating, I end up feeling extremely bloated and have stomach cramps all day.
Which is why I was extremely delighted when I tried baba ghanoush a couple days ago. It’s just as hearty and satisfying as hummus but with no dairy and no beans!
Amazing! I knew I had to try making it myself when I got home! I played around with some of the ingredients because I didn’t have everything I needed at home and ended up inventing my own version of baba ghanoush.
- 5 medium sized
eggplants,halved and roasted
- ¼ cup roasted sunflower seed butter, key ingredient to for the bold nutty taste
- 1 tsp smoked paprika powder
- 2 tsp coriander powder
- 2 large red pimento peppers, halved, deseeded, and roasted
- 2 whole
garlics, sliced at the top and roasted
- 2 tsp lemon juice
- 3 tsp pink
- olive oil
- Preheat oven to 400 F and position rack in the center of oven.
- With the tip of a knife, score the flesh deeply in a diamond cross-hatch pattern by making two or three long cuts, cutting at a steep angle, and then rotating the eggplant to make another set of similar cuts. (Eggplant soaks up oil like a sponge, but you can reduce its ability to absorb oil by salting the cut flesh and letting it sit for 30 min. or more. Then drain, pat dry, and proceed with cooking).
- Place eggplant, pepper, and garlic on a rimmed baking sheet with parchment paper. Drizzle lightly with olive oil. Roast until flesh is tender and skin is blistered in spots, 35 minutes. Eggplant will take a bit longer about 15-20 minutes longer than pepper and garlic.
- In a food processor, add all ingredients and grind while adding oil as you go until you reach a smooth paste-like consistency.
- Drizzle a light layer of oil and sprinkle with paprika and salt.