No need to cross the ocean for the best Baba Ganoush, I’ve got the recipe to blow your tastebuds right here!
As a greek lady myself, I am always craving some Mediterranean food and I finally decided to have my own go at making one of my favorite dishes, Baba Ganoush. This recipe came out absolutely fantastic and had me eating it every day, never bored of the flavor until it was all gone. It also has a hidden punch of protein packed in so that we can continue to eat with purpose, not just for flavor.
What You’ll Need:
3 Tbsp Tahini
2 Tbsp Cashew Butter
4 Cloves Garlic
3 Tbsp Shwarma Seasoning
Lets Get Cooking:
Start off by preheating the oven to 325 degrees. Than we’ll tackle the eggplant by beginning to slice each eggplant into quarters. Place the eggplant slices onto a baking tray, drizzle with Canola Oil, dust with Salt and Pepper and pop them into the oven for 45 minutes or until slightly browned and beginning to ‘shrivel’. Once the eggplant is done roasting take it just as it is and place right into the blender, they’ll be soft so just squish them right in until they all fit. Once in the blender add the Tahini, Cashew Butter, Salt, Pepper, Garlic and Shwarma Seasoning. Pulse through the blender until thick and creamy. The color will be a brownish gray but do not be alarmed by its’ somewhat unappealing appearance, dig in and allow the flavor to speak for itself.