The World’s Best Oil-Free Baba Ganoush

by Dr. Joel Kahn

Ingredients

  • 2 to 3 medium eggplants (about 3 lbs total)
  • 1/3 cup tahini (optional) 
  • 2 cloves garlic, peeled and crushed
  • Juice of 2 lemons (about 1/2 cup)
  • Kosher salt and freshly ground black pepper

Directions

  1. Preheat oven to 450°F. Place the eggplants in a roasting pan and stab a few holes in them with a fork. Roast the eggplant until the skin is charredand the interior is tender, 15 to 20 minutes. Let cool.

  1. Peel and seed the cooled eggplant, roughly chop the flesh, and then transfer it to the bowl of a food processor.

  1. Add the tahini, garlic, lemon juice, some salt and pepper to taste, and a few teaspoons of cold water to the processor bowl. Process the mixture to a coarse paste, adding a bit more water as needed to allow the mixture to blend.

  1. Adjust the seasoning with salt and pepper to taste and serve.

  • Ingredients:
    • 2 to 3 medium eggplants (about 3 lbs total)
    • 1/3 cup tahini (optional) 
    • 2 cloves garlic, peeled and crushed
    • Juice of 2 lemons (about 1/2 cup)
    • Kosher salt and freshly ground black pepper
  • Directions:
    1. Preheat oven to 450°F. Place the eggplants in a roasting pan and stab a few holes in them with a fork. Roast the eggplant until the skin is charredand the interior is tender, 15 to 20 minutes. Let cool.

    1. Peel and seed the cooled eggplant, roughly chop the flesh, and then transfer it to the bowl of a food processor.

    1. Add the tahini, garlic, lemon juice, some salt and pepper to taste, and a few teaspoons of cold water to the processor bowl. Process the mixture to a coarse paste, adding a bit more water as needed to allow the mixture to blend.

    1. Adjust the seasoning with salt and pepper to taste and serve.

  • Credit:

    by Dr. Joel Kahn

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