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Recipe: Tomato Baba Ganoush

I almost titled this recipe “lazy” baba ganoush but I think that gives the wrong impression of this recipe.  However, it conveys what I want it to convey – this is the most simple baba (for short) recipe that I’ve ever made; and it’s delicious because most of the ingredients are raw.

When you think of baba, you probably think of a white dip, of varying consistencies, that can sometimes have an overwhelming smokey flavor.  However, this is not that recipe.  And I also don’t smoke the eggplant, but roasting it over an open flame (grill, stove or garbage can fire) works very well.  You can use this as a chunky dip or as a well-blended spread – that’s up to you!


Tomato Baba Ganoush

Serves 10

  • 1 eggplant
  • 2 cloves garlic, minced
  • 1 red onion, chopped
  • 3 plum tomatoes, chopped
  • 1 tablespoon balsamic vinegar
  • 1 tablespoon olive oil
  • 2 tablespoons chopped parsley or cilantro
  • ½ teaspoon paprika
  • ½ teaspoon cumin
  • Salt and pepper to taste

Over an open flame on a gas stove, scorch the eggplant skin on all sides, turning every 3-4 minutes. Remove from heat and place in an airtight container or plastic bag so it can steam itself.  Once the eggplant is cooked, place it in a bowl with all other ingredients.  Blend with a hand blender (or in a food processor) until the dip is the desired consistency.

41 calories ∣ 14 calories from fat ∣ 2 g fat ∣ 0 g saturated fat ∣ 7 g carbs ∣ 3 g fiber ∣ 1 g protein ∣ Good source of vitamin C ∣ Manganese

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2 Comments to "Recipe: Tomato Baba Ganoush"

  1. Jocelyn says:

    You leave the skin on? or do you just scoop out the insides?

    • Kate Gardner says:

      Hi Jocelyn, leave the skin on! While some recipes remove it, when you remove the skin, you lose out on vitamins and fiber.

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