Baba Ganoush is a delicious dip in which the main ingredient, eggplant, is a powerful fighter against elevated cholesterol.
Studies have shown that cholesterol in artery walls and the aorta is significantly reduced by this delicious vegetable. Let us not forget though that eggplant is a nightshade vegetable and is not for everyone.
Baba Ganoush can be made days ahead of time but do take note that the garlic will get stronger each day. Serve the dip at room temperature with gluten-free crackers, cucumber slices, celery, or your favorite dipping food.
Prep Time: 1 hr 15 mins
8 servingsIngredients • 2 globe eggplants (2 pounds) • 3 tablespoons extra virgin olive oil • 3 tablespoons tahini (sesame paste) • 2 garlic cloves, minced • 1 teaspoon ground cumin • 1 lemon, juiced • ¼ cup walnuts, chopped • Pinch of Himalayan sea salt • Parsley for garnish (optional) • Paprika for garnish (optional) • Olives for garnish (optional)
- Preheat oven to 400F.
- Poke the eggplants in several places with the tines of a fork. Cut the eggplants in half lengthwise. Brush the cut sides lightly with 1 tbsp olive oil, then place on a baking sheet cut side down and roast until very tender, about 35-40 minutes.
- Remove from oven and allow to cool for 15 minutes then scoop the eggplant flesh into a large bowl and mash well with a fork.
- Combine the eggplant, remaining olive oil, tahini, garlic, cumin, and lemon juice, and mix well until you have reached desired consistency. Fold in the walnuts and add salt to taste.
Baba Ganoush is a featured recipe in The Best of Fall Holiday Cookbook by Dr. Elise Cohen Ho and Tiffany Boutwell.
What are your favorite ways to enjoy eggplant?
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