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
- 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