Baba Ghanoush

If you follow me on Instagram, you’ll most likely already have this recipe because I’ve been making it A LOT and sharing it with you all on my stories! Alas, it is finally available on the blog and a full video is up on my social media channels for those of you that like the step-by-step 🙂

Baba Ghanoush is a newer dip to me- my boyfriend is the one that introduced me to the store bought version and looking at the ingredients I thought “hey, I can make that!” I’ve found it gets WAY creamier than hummus and turns out DELICIOUS – EVERY TIME!

It’s a fun alternative to conventional dips and a great way to try and incorporate a new food into your diet! Although Eggplants are hit and miss for most people, primarily because they are a part of the nightshade family (which a lot of people can be allergic to!), but overall, they don’t have a very overpowering taste/texture and they DO still have lots of great health benefits to them!

BENEFITS
    • EGGPLANTS: nutrient dense nightshade high in dietary fibre and low in carbohydrates/protein; Rich in vitamins, minerals and antioxidants such as Vitamin A, C, K, Manganese, Folate, Potassium and Niacin; Also high in anthocyanins, a pigment with antioxidant properties that may protect against cellular damage; can help support the immune system, skin health and could help with blood sugar control and heart disease prevention. However, if Eggplants/Nightshades don’t sit well for you, then chickpeas are a great alternative (essentially- hummus!).
    • TAHINI: Tahini is a delicious sesame butter that is usually used in hummus/ lots of yummy dips! Seeds are fabulous superfoods – high in EFA’s, protein, vitamins/MINERALS and so much more. There isn’t a great alternative for tahini (flavour wise) but sometimes I like too use MISO for a fun fermented element! If neither of those are your jam, you can try omitting, using a different nut butter, soft cashews or nut of choice, using sesame oil instead of butter or just adding more of the other ingredients!
    • GARLIC: I can’t say enough good things about garlic. I LOVE IT. Not only for its delicious taste but its superfood, nutrient-dense goodness. My favourite #FunFact I like to share about garlic is that it has a this unstable compound called Allicin that is only briefly present in fresh garlic that has been crushed/cut/chewed which is actually what helps to increase the health benefits of it. SUPER high in antioxidants with high anti-inflammatory, antiviral and anti fungal properties. Incredible for immune support, reducing blood pressure and promoting detoxification. I could go on and on but you get the picture!
    • SEASONING: This is the best way to increase nutritional value to ANY meal. Vitamins and minerals are highly concentrated in quality spices, herbs and seasoning. Literally SPICE UP YOUR LIFE and add raw, whole, quality flavours such as himalayan/sea salt, fresh cracked pepper, cumin, paprika, chili, cayenne, fresh herbs such as parsley, cilantro, mint or basil. Check out my Homemade Taco Seasoning Recipe to REALLY spice up this dish!
INGREDIENTS
    • 3 sm-med Eggplants, slit down the middle but not cut in half
    • 3 large Garlic Cloves, pressed & sliced thinly
    • Drizzle of Olive Oil & Sprinkle of Salt & Pepper
    • 1 whole Lemon, squeezed
    • 1/4 cup Tahini (or miso or alternative)
    • 2 tbsp Virgin Olive Oil
    • 1 tbsp Cumin or Taco Seasoning Mix
INSTRUCTIONS
    1. Preheat oven to 425
    2. Take the eggplants and stuff with the sliced garlic. Drizzle and sprinkle oil, salt and pepper into the slits. Bake on a tray for 45min or until soft.
    3. While that is baking, combine the lemon, tahini, olive oil and spices into a high powered blender or food processor.
    4. Once cooked, let them cool slightly before handling (or use a glove to handle). Scoop contents into the blender and blend on high until creamy.
    5. Add more oil, lemon, spices or even water to get your desired taste/texture.
NOTES
    • This dip stays fresh for a LONG time! I found it was good for at least a week in the fridge (I’m assuming it’s because it’s high in preservatives such as lemon, salt and garlic) but it even freezes great so I usually keep half in the fridge and freeze half!
    • This is also a great spread to use in wraps and sandwiches.. get creative!
COMING SOON

Don’t have the materials to make these or looking for items that are already pre-made? Did you know I offer meal prepping services? Let me help! PLUS I’ll be adding an online shop to my website soon! Contact me to inquire or pre-order!

 

With love,
Heidi MacAulay, R.H.N.
“Eat more plants. Do more yoga. Read more books.”
Learn more about me, my credentials or how to work with me here!

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