Hi everyone. Here is our recipe for gluten free baba ganoush. If you’re not familiar with it, you’re in for a treat. Baba ganoush is a creamy, smoky eggplant dip made with tahini, garlic. and a touch of citrus. It makes a wonderful appetizer for any occasion or a tasty snack any time. We hope you enjoy the recipe, and if you give it a try let us know what you think. You can email us directly at: ezglutentestkitchen@elisa-tek.com. Feel free to drop a line if you ever have questions about recipes, substitutions, or safe food handling practices.
Baba Ganoush
Ingredients
2 Italian eggplants or small globe eggplants
1/4 cup tahini paste
1 juice of one lemon
garlic clove, minced
1 tablespoon plain Greek yogurt
salt and black pepper
1 teaspoon sumac
1 teaspoon red pepper flakes
Extra virgin olive oil for topping
Toasted pine nuts for garnish
Directions
Preheat your oven to 425 °.
Trim your egg plants and cut them in half. Salt them and allow them to sit for about 30
minutes. This is to pull out excess water.
Gently wipe dry the egg plants and arrange on a lightly oiled baking sheet, esh side down.
Roast for roughly 40 minutes, until tender.
Allow to cool and then scoop out into a medium sized bowl.
Now add the tahini paste, garlic, lemon juice, and Greek yogurt, salt, pepper, sumac, and
crushed red pepper akes. Mix gently with a wooden spoon until creamy.
Cover with plastic wrap and chill for at least 30 minutes.
When ready to serve, just give it a drizzle of olive oil and top with toasted pine nuts and enjoy!
This can be stored in an airtight container in your fridge for up to four days.
Notes
Greek yogurt is optional, it just makes it creamier.
Sumac is a middle eastern spice. It can be found online. You can use a good smoked paprika
if you can’t find sumac.
You can roll your lemon on the countertop to release more juice before you cut it.
Smaller eggplants are preferred for this, as the larger ones are often a bit more bitte