Baba Ghanoush

100g

90

CO2

5%

kcal

65%

Protein

30%

Fat

Carbs

Vegan

Baba Ghanoush is a Levantine dip made from eggplant/aubergine, olive oil and lemon. We add a little tahini which strictly speaking turns the dish from Baba Ghanoush to Moutabal. The dip goes well with salads, veggies, and flatbread.

Climate Kitchen Hacks: We use less oil than most Baba Ghanoush recipes but replace some of the oil content with a small amount of flavorful tahini. This reduces the emissions and fat content whilst maintaining that silky smooth texture and rich taste. We add zucchini/courgette to the dish for extra flavor and a better nutritional balance. The same serving size has a 20% lower carbon footprint, 40% fewer calories, and 45% less fat than traditional Baba Ghanoush.

Serves: 4

Prep Time: 15 mins 

Cooking Time: 40 mins

Ingredients:

  • 1 large eggplant/aubergine (1 lb, 450g)

  • 1 zucchini/courgette (200g)

  • 4 sprays of canola (rapeseed) oil

  • 1 clove of garlic, whole

  • 1 tbsp tahini

  • 1 tbsp fresh lemon juice (15ml, 1 small lemon)

  • 1 tbsp (15ml) olive oil

  • Salt and pepper, to taste

  • Chopped parsley or mint for garnish (optional)

Instructions:

  1. Assemble, measure, and prepare the ingredients.

  2. Preheat a fan assisted oven to 375°F / 190°C / Gas mark 5  (for a non-fan oven 410°F / 210°C / Gas mark 6)

  3. Cut the eggplant/aubergine and zucchini/courgette in half, spray with oil, and place on a baking sheet, cut sides down. Roast in the oven for 30 minutes or until the eggplant skin is charred and the flesh is soft.

  4. Meanwhile, heat the unpeeled garlic clove in a skillet/pan on a medium-high heat for 5 minutes to deactivate the enzyme that causes the very intense garlic hit and aftertaste. Remove from the skillet/pan and mince/crush.

  5. Once the eggplant and zucchini are roasted, allow to cool, scoop out the flesh and discard the skin and excess water.

  6. In a food processor or blender, combine the eggplant/aubergine flesh, zucchini/courgette flesh, tahini, minced garlic, half the lemon juice, and olive oil. Add salt and pepper to taste.

  7. Blend until smooth and creamy (if using a blender you may need to carefully push the mixture into the middle using a wooden spoon to help the mixing process - be careful of the blades!).

  8. Taste and adjust the seasoning or add extra lemon juice as needed.

  9. Transfer the dip to a serving bowl and garnish with chopped parsley or mint.

    Bil-hanā' wa ash-shifā - May you have your meal with gladness and health!

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