Easy Vegan Easy Baba Ganoush Recipe - Under 300 Calories

👨‍🍳 Instructions

1. 1
   Step 1

   Turn one gas burner on medium-high. Place the eggplant directly over the flame. Using a pair of tongs, turn the eggplant every 5 minutes or so until it is tender and the skin is charred and crispy on all sides (20 minutes).

2. 2
   Step 2

   Remove the eggplant from the heat and transfer it to a large colander over a bowl. Allow it to sit and drain for a few minutes until fully cooled and all excess water has been drained.

3. 3
   Step 3

   Once the eggplant is cool enough to touch, peel the charred crispy skin off. Discard the skin and the stem.

4. 4
   Step 4

   Transfer the cooked and fully drained eggplant to a bowl. Use a fork to break it down into smaller pieces. Add the tahini paste, garlic, lemon juice, Greek yogurt (if using), salt, pepper, sumac, Aleppo pepper or crushed red pepper flakes. Mix gently with a wooden spoon or a fork until well-combined.

5. 5
   Step 5

   Cover the baba ganoush and chill in the fridge for 30 minutes to an hour.

6. 6
   Step 6

   To serve, transfer the baba ganoush to a rimmed serving dish or a bowl. Top with a good drizzle of extra virgin olive oil and toasted pine nuts, if you like. Serve with pita wedges or pita chips and veggies of your choice.