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Home » Recipe » Diet » Vegan

Grilled Baba Ganoush

Created On: May 21, 2016 | By Debbie | 4 Comments

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Grilled Baba Ganoush | Vegan

There are so many great Mediterranean restaurants here in Chicago that Will and I visit. I almost always try to order some baba ganoush (ie. eggplant dip) whenever we go because it is just so addictingly delicious!

PS – don’t hate me for posting another eggplant recipe in just one week! Sometimes I just get on a bit of a kick with certain foods. Apparently eggplant is my jam at the moment. 

Grilled Baba Ganosh | Vegan

I had Will fire up the grill and I tended to the eggplant. It’s pretty hands off, just turn it a couple of times during cooking to try and evenly char the skin of the eggplant on all sides. 

Baba ganoush is actually relatively simple with just a few ingredients. The most time consuming part is waiting for the eggplant on the grill to become tender. The recipe below is my adaptation of one from Bon Appetit. I found that I had to grill my eggplant a bit longer and I added a lot more garlic.

To serve, sprinkled your baba ganoush with a bit of paprika and a drizzle of olive oil. PS – this is a great vegan option for parties!

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  • Grilled Baba Ganoush

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Grilled Baba Ganoush | Vegan

Grilled Baba Ganoush

Created by: Deborah Murphy

Course Appetizer
Cuisine Vegan
Prep Time 1 hour hour
Cook Time 40 minutes minutes
Total Time 1 hour hour 40 minutes minutes
4
Make this popular grilled baba ganoush, a tasty Mediterranean dip made from eggplants at home this summer. Serve with pita chips for a vegan-friendly appetizer.
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Ingredients
  

  • 3 small eggplants ~3 lbs worth
  • 2 tablespoons olive oil
  • 3 cloves garlic minced
  • Juice from 1 lemon
  • 1/3 cup tahini
  • 1/3 cup chopped parsley
  • 1/8 th teaspoon paprika
  • Salt and ground black pepper to taste
  • Additional olive oil to serve pita chips or fresh pita

Instructions

  • Poke eggplants with a fork on all sides and transfer to a hot grill that has been brushed with oil.
  • Grill eggplants until fork tender and skin is charred, about 35-40 minutes. (This time may need adjusted depending on your grill.)
  • Let grilled eggplant cool enough to handle and then peel the skin from the flesh of the eggplants. (You should be able to use a fork to scrape the flesh from the skin.)
  • Transfer flesh into a colander and let sit for 15 minutes.
  • While eggplants are cooling/draining, add 2 tablespoons olive oil to a skillet and heat. Add the minced garlic and cook for just 1-2 minutes or until fragrant. Turn off the heat and add to a food processor.
  • Transfer eggplant to the food processor. Add the lemon juice, tahini, parsley, paprika, salt and pepper. (The more salt the better!) Puree until smooth.
  • Transfer to bowl and sprinkle with more paprika and a drizzle of olive oil. Serve with pita chips or warmed fresh pita.

Notes

Adapted from this recipe from Bon Appetit.

Nutrition

Serving: 1/4 recipe | Calories: 150kcal | Carbohydrates: 13g | Protein: 4.5g | Fat: 11g | Saturated Fat: 1.5g | Polyunsaturated Fat: 9.5g | Sodium: 150mg | Fiber: 3g | Sugar: 3.5g

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posted in: Gluten-Free, Snacks & Appetizers, Summer, Vegan

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    Comments & Reviews

  1. Mollie says

    May 26, 2016

    I don’t have a grill, can I bake the eggplant in the oven and get the same effect? This looks SO yummy and I really want to try it!

    Reply
    • Dietitian Debbie says

      June 1, 2016

      Yes! You can totally make this recipe by baking the eggplant in the oven. Use the same method of poking the skin with a fork and bake on a cookie sheet at 350 degrees Fahrenheit until tender.

      Reply
  2. Serena says

    May 22, 2016

    Gorgeous photos Debbie! And I adore eggplant…trying to grow it this year in my garden!

    Reply
    • Dietitian Debbie says

      May 22, 2016

      Thanks so much Serena! Good luck with your garden eggplants. 😉

      Reply

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