Oil free baba ganoush is a thick & creamy roasted eggplant dip with healthy fat, that's the perfect accompaniment to sliced raw veggies. Vegan, WFPBNO, GF.
Preheat the oven 425 degrees Fahrenheit. Line two baking sheets with parchment paper. (See notes for grilled eggplant and garlic.)
Place the eggplant slices and unpeeled garlic cloves on the two baking sheets, spreading them out evenly, and roast for 20 minutes. Turn over, and continue roasting on the other side about 10 or 15 more minutes, or until thoroughly cooked and very soft. Remove from oven and set aside to cool.
While the eggplant and garlic are roasting, combine the tahini, lemon juice and zest, miso, parsley, mint, cumin and smoked paprika in in a food processor or blender. Pulse to blend and allow to rest in the food processor.
When the eggplant and garlic have finished cooking, peel the garlic, then add them to the food processor. Process until completely smooth and creamy, adding water and/or more lemon juice a little at a time to thin as needed.
Garnish with more chopped parsley and mint if desired.
Notes
Eggplant skins contain a powerful antioxidant called nasunin, but can be tough, especially on larger eggplants. Look for smaller, younger eggplants if you want to leave the skin on. For this recipe, you can peel, leave unpeeled, or even peel half of the eggplant, as desired.
In the summer, I love to make this recipe with grilled eggplant. Eggplant slices will cook on the grill in about 10 minutes on medium high setting. To grill garlic, I put the cloves in a foil pouch or small grill basket.
Since we're not using oil, you will need to thin the dip either with water or more lemon juice. I usually just use water, but you add a little more lemon juice with the water for a more lemony dip.