As my husband pulls the last of the eggplant from the garden, I’m saying my final farewell to these purple jewels by making this healthy, Middle Eastern eggplant dip called baba ganoush. This dip is so simple to make and calls for just 5 ingredients. Traditional baba ganoush is made by grilling the eggplant for a smokey flavor then mixing it with tahini as well as a few other ingredients. I decided to roast the eggplant because I already had my oven heated and instead of using tahini (which I did not have), I swapped it for almond butter. This recipe is vegan, gluten-free and low in carbs.
1 large eggplant, about 1.5-2 pounds
1 clove garlic, finely minced
2 tablespoons almond butter
1 tablespoon lemon juice
1/2 teaspoon salt
Optional garnishes: plain low-fat yogurt, chopped parsley, lemon wedge and drizzle of olive oil
Serve with toasted pita bread
Preheat oven to 400 degrees. Using a fork, poke holes all around the eggplant. Wrap in aluminum foil. Bake for about 1 hour or until eggplant is very soft and tender to the touch. Allow wrapped eggplant to cool for about 30 minutes. Cut eggplant in half and scoop out the flesh. Place the flesh in a colander to allow it to drain for about 10 minutes. Place the drained eggplant in a medium bowl and mash it with a fork. Add garlic, almond butter, lemon juice and salt. Stir until combined. Garnish with low-fat yogurt, parsley, lemon wedge and a drizzle of olive oil. Serve with toasted whole wheat pita bread.