Baba Ghanouj or Moutabel

Eggplant is part of the Ageless Diet because it is a nutritional powerhouse and great for those of you on low-carb diets. And a good source of essential minerals such as copper, folic acid, magnesium, manganese, niacin and phosphorus. Did I mention it’s high in Vitamin B? Yes, it is. And besides all this, eggplant is free of fat, high in water and fiber, and low in soluble carbohydrates. Because it’s naturally fat-free, I like to jazz it up with plenty of GOOD (for you) plant-based fats. I use extra-virgin olive oil and tahini, which is high in unsaturated fat – a win/win in terms of flavor and health. 

Baba Ghanouj (Baba Ganoush)
A smoky, delicious dip, easy to make and totally ageless.
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Prep Time
5 min
Cook Time
45 min
Total Time
50 min
Prep Time
5 min
Cook Time
45 min
Total Time
50 min
Ingredients
  1. 2 large or 3 medium eggplants (3 pounds total), halved, brushed with olive oil
  2. 1/4 cup olive oil, + more for garnish
  3. 2 teaspoons sea salt
  4. 1/3 cup tahini
  5. 2 garlic cloves, peeled and minced
  6. 2 lemons, juiced, + more to taste, if desired
  7. Pinch of cayenne
  8. Ice water
  9. Salt and pepper, to taste
  10. Sumac or za'atar for garnish
  11. Fresh herbs or chives, for serving
Instructions
  1. Heat oven to 450°F. Halve eggplants and brush with olive oil, place on a baking sheet cut side down. Roast for 30 to 35 minutes, until very tender when pressed. Once cooked, allow to cool to a warm room temperature. Or grill them at high heat for 25-30 minutes.
  2. Scrape eggplant flesh from skin onto a cutting board, coarsely chop and place in the bowl of the food processor. Add lemon juice, salt, tahini, olive oil, and a tiny pinch of cayenne powder. Blend until it's a paste. Drizzle about 2-3 tablespoons of ice water, depending on how smooth you want your baba ghanouj. Season to taste with salt and pepper.
  3. Transfer to small bowl. Cover and chill. Bring to room temperature before serving. To serve, drizzle with olive oil, dust top with dried sumac powder or za'atar, top with chives, fresh herbs, or sesame seeds, or pomegranate seeds.
  4. Enjoy!
Notes
  1. Sumac is one of my most favorite spices. It's got a lovely sour tang to it, and a gorgeous burnt sienna hue. It's widely used in Middle Eastern cooking, with good reason. If you can find it, get it. Za'atar is a spice blend with sesame seeds and it's also a great addition to almost any dish.
Ageless Diet Life http://agelessdietlife.com/