Oil Free Baba Ganoush
Baba Ganoush is often called caviar d’aubergines is easy to make and keeps well. In fact, the flavour improves if made a day or two in advance. I serve baba ganoush with toasted bread, pita triangles or a selection of veggies for dipping. I have even been known to spread it on whole grain bread and top it with chopped black olives.
Many recipes recommend charring the aubergines over an open flame or under a grill to create a smoky flavour. I have to admit, I like it just as much with or without the smokiness. So if I am wanting to put the dish together quickly, I just pierce the aubergine skin a few times with a sharp knife and pop it in the oven. The aubergine is cooked when it has completely collapsed in on itself.
I large aubergine (eggplant)
2 handfuls walnuts toasted
Juice and zest 1 lemon
3 tablespoons tahini
2 – 3 garlic cloves, chopped
Salt and pepper
A little cayenne pepper for serving
What to do
Set the oven to 375ºF, 190ºC
1. Line a baking tray with parchment paper (grease proof paper).
2. Prick the aubergine several times with the point of a knife.
3. Place the aubergine on the tray in the center of the oven. Bake for about 1 hour. Allow to cool.
While the aubergine is in the oven, heat a frying pan and toast the walnuts. Stir the walnuts frequently with a spatula until they turn golden brown. Tip the walnuts into the bowl of a food processor.
5. Cut the aubergine in half and scoop out all the soft flesh and add to the bowl of the food processor.
6. Add the other ingredients, except the salt and pepper.
7. Blend until everything is well combined.
8. Adjust the seasoning with a little salt and pepper.
9. Store, covered in the fridge for 3 or 4 days.
Whole Food Plant Based Lifestyle Tip: Aubergines are low in calories and high in soluble fibre. They are a good source for many essential B-complex groups, as well as minerals, like manganese, copper, iron and potassium.
This is one of my favorite dips. I also love it on a sandwich in place of hummus. It’s a nice change of pace.