Learn to Make Delicious Vegan, Gluten-free Baba Ganoush Without Tahini

1. Preheat oven to 400 F.
2. 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.
3. Once the eggplants are soft, remove from the oven and allow to cool slightly. Scoop out inside of eggplant into the bowl of a food processor or blender, discarding the skin.

1. 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. 

Serving Suggestions

Although baba ghanoush is traditionally a dip (or meze), it can be eaten any number of different ways (including out of a bowl with a spoon!). Of course, it is perfect as part of a meze platter with other dips and pita bread, but you can also use it as a sandwich spread. Slather a little baba ganoush on a flour tortilla with some lettuce and veggies for a quick and healthy low-fat vegetarian wrap—a perfect light lunch or a big snack. You can also use it in place of your usual condiment on a chicken sandwich (if you are not vegetarian)—add avocado and tomato for even more flavor and color.

If you prefer a more hummus-like baba ghanoush, try baba ganoush hummus.