I’ve always loved Babaganousch, the really smokey kind. For the longest time I struggled to replicate the smokey flavour I found at my favourite Lebanese restaurants at home. Then I discovered the secret! A gas stove top! Now I can’t make enough of it! This Super Smokey Babaganousch goes perfectly with my Chickpea Chips too!
Recipe Type: GF, DF, RSF, V, Paleo
Serves 8
Time 45min
Ingredients:
- 1 large eggplant (~500g)
- ¼ cup raw cashews, soaked overnight, drained
- 2 tbsp tahini
- 1 lemon, juice
- 1 tbsp olive oil
- 1tsp apple cider vinegar
- handful flat leaf parsley leaves
- salt to taste
- ¼ tsp cumin
- 2 cloves garlic
Method:
- Pierce eggplant with knife several times over skin.
- Cook (on a plate or in a microwave container) in microwave on high for 4 min.
- Chargrill whole eggplant(s) for about 6mins directly on a gas stove (rotating the eggplant to char all of the skin).
- Remove and allow to cool on a plate (20-30 min)
- Peel eggplant, placing insides in a food processor, including about ½ cup of the flavoursome juices that have escaped while it was cooling on the plate.
- Add the rest of the ingredients to food processor. Add some of the chargrilled skin for smokey-ness (the more skin = the more smokey; I pretty much use all of the skin!).
- Process until smooth, taste and add more skin/salt/lemon etc as desired for flavor.
Charring the Eggplant whole, directly on the gas stove.
Charred Eggplant cooling on a plate.
Macronutrients for 1 serve (8 serves for whole recipe):
| Nutrition Facts | |
| Servings | 8.0 |
| Amount Per Serving | |
| calories | 80 |
| % Daily Value * | |
| Total Fat 6 g | 9% |
| Saturated Fat 1 g | 3% |
| Monounsaturated Fat 2 g | |
| Polyunsaturated Fat 0 g | |
| Trans Fat 0 g | |
| Cholesterol 1 mg | 0 % |
| Sodium 12 mg | 1% |
| Potassium 208 mg | 6 % |
| Total Carbohydrate 7 g | 2 % |
| Dietary Fiber 3 g | 13 % |
| Sugars 2 g | |
| Protein 2 g | 4 % |
| Vitamin A | 3 % |
| Vitamin C | 9% |
| Calcium | 1% |
| Iron | 4% |