This is my take on the Mediterranean eggplant dip using a secret ingredient that adds the perfect hint of sweetness and extra flavor. Use this baba ganoush as a dip/spread or turn it into the base for a veggie and/or grain bowl, making it a healthy, veggie forward meal.
What makes this recipe unique?
I add 2 ingredients to the classic baba ganoush recipe that add to the texture, flavor and nutrition and it comes out awesome.
Roasted Onion: My secret ingredient is adding half of an onion to the pan to roast along with the eggplant. It will get slightly caramelized in the oven and gives just a hint of sweetness in flavor that is so so good. I won’t ever make baba ganoush without it again!
Garbanzo Beans: I add garbanzo beans to this recipe mostly for the healthy fiber and protein content but it does also add to the texture, making it a little bit thicker and better for dipping and spreading.
INGREDIENTS
1 large eggplant
½ small/medium yellow onion
1-2 cloves garlic
½ cup garbanzo beans or butter beans
2 Tbsp tahini
2 Tbsp good olive oil
Salt to taste
Serve with naan or veggies
METHOD
- Preheat oven to 450 degrees. Wash and cut eggplant in half the long way. Put the eggplant cut side down on a greased cookie sheet. Add the onion to the pan and drizzle with oil. Roast for 40 min.
- When the eggplant is done, use a hot pad to turn it over and scrape out the insides into a strainer over a bowl. Smash it down and stir it to get as much liquid out as you can.
- Add garlic to a food processor and mince.
- Add the rest of the ingredients except olive oil to the food processor and blend. I like to add olive oil for flavor but wait to see how thin/runny it is before adding so you don’t add to much.
- Serve warm with a drizzle of olive oil on top.
TIP: use less raw garlic or roast the garlic first or it can be too “spicy” for kids!
