Instructions. On a baking sheet lined with parchment paper, lay out the eggplant slices. Salt the eggplant, and allow eggplant to sit for 15–20 minutes to remove moisture. …
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Place the flesh in a strainer over a bowl and let stand for 20 minutes to remove excess water. Place the eggplant flesh, tahini, lemon juice, olive oil, garlic, and salt in a food processor and …
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Baba Ghanoush is delicious. Made with eggplant that’s been fire roasted (either on a hot grill or under a broiler) to the point of shriveling, it can be served as a side dish. Typically, though, it’s …
Roasted Eggplant Dip or Baba Ganoush, flavored with tahini, garlic, cumin and olive oil, is a tasty low carb accompaniment to grilled meats and vegetables.
Combine the other baba ganoush ingredients: tahini, olive oil, lemon juice, garlic, salt, and pepper. Once the eggplant cools, discard the skin and seeds. Chop the eggplant by hand or use a food processor and then mix into the tahini mixture. Chill in the refrigerator for an hour. I love this squeezable brand of Tahini on Amazon (affil link).
A ¼ cup serving of baba ghanoush has only 5-6 grams of net carbs. It is low-carb, keto, vegan-friendly and gluten-free. Poke holes in the skin of the eggplant with a fork or knife. Place on a baking sheet. Scorch the eggplant under a broiler for 5-10 minutes on each side or until the skin is charred all around and the eggplant flesh is tender.
Transfer the final baba ganoush to a serving bowl and garnish with extra chopped parsley and a drizzle of olive oil. Serve this with fresh cut veggies or my ultimate seed crackers.