|Nutritional Guidelines (per serving)|
|Servings: 6 servings|
|Amount per serving|
|% Daily Value*|
|Total Fat 0g||0%|
|Saturated Fat 0g||0%|
|Total Carbohydrate 7g||2%|
|Dietary Fiber 3g||12%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
Baba ghanoush is a roasted eggplant dip popular in the Mediterranean and Middle Eastern cuisine. It is commonly known to have tahini as an ingredient, but you can make baba ganoush without it. Actually, not all baba ghanoush recipes call for tahini. Like most ethnic recipes, there is myriad local and regional variations, and there's not really one right or wrong way to prepare this dish. The only truly essential ingredient in baba ghanoush is eggplant (which is roasted to achieve the dish's signature smoky taste). Everything else varies from recipe to recipe.
This baba ganoush recipe has no oil and no tahini, making it a fat-free vegetarian and vegan appetizer or dip that you can enjoy anytime. In addition, all of the ingredients are gluten-free, but you will probably want to read the ingredients on your onion powder carefully to see if there are any gluten-containing hidden additives.
Gather the ingredients.
Preheat oven to 400 F.
Slice each of the eggplants in half and pierce with a fork in several places.
Roast in the oven for about 45 minutes, or until soft. If you're not worried about added fat, you can drizzle the eggplants with a bit of olive oil first.
Process eggplant with remaining ingredients until smooth. You can also mash all the ingredients together with a fork if you prefer a slightly chunkier texture.
Serve and enjoy!