Baba ganoush, or eggplant dip, is a healthier alternative to all the calorie-laden dips and appetizers served at Super Bowl parties. Not only is baba ganoush a healthier choice, it’s also a vegan option for the vegetarian Super Bowl party goers.
Baba ganoush is simple and delicious and no one needs to know it’s not only good for them, but vegan. Even picky eaters will enjoy this classic eggplant dip.
Serve baba ganoush with an assortment of toasted pita triangles, tortilla chips, pretzels and raw vegetables such as celery and carrot sticks, cucumber and zucchini rounds, broccoli and cauliflower florets, green and red bell pepper slices or wedges.
Baba ganoush: Eggplant dip recipe
- 4 large eggplants (about 4 pounds)
- 4 garlic cloves, minced
- 1 tsp. salt
- 1/2 cup finely chopped fresh flat-leaf parsley, plus more for garnish
- ¼ cup tahini (you can make your own in small batches and save money)
- 4 Tablespoons lemon juice
- Preheat oven to 450*F.
- Rinse eggplant under cool water.
- Prick eggplant with a fork and place on a cookie sheet lined with foil. Bake the eggplant until it is soft inside, about 20 minutes.
- Let the eggplant cool. Cut the eggplant in half lengthwise, place upside down in a colander to drain off the liquid. Let rest about 10 to 15 minutes.
- Scoop the pulp into a food processor. Process the eggplant until smooth and transfer to a medium bowl.
- On a cutting board, work garlic and 1/2 tsp. salt together with the flat side of a knife, until it forms a paste. Add the garlic-salt mixture to the eggplant.
- Stir in the parsley, tahini, and lemon juice. Season with more salt, to taste. Garnish with additional parsley.
- Yield: 8 servings, approximately 2/3 cup each.
Rachael’s recipe notes:
- Serve with toasted pita triangles, tzatziki, Greek olives and fresh veggies such as carrot and celery sticks and julienned red and green bell pepper.
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