Babaganoush (sometimes spelled baba ghanoush), a Middle Eastern spread and dip, is similar to hummus, but is made with eggplant instead of chickpeas (garbanzo beans). This vegetarian and vegan recipe is particularly hummus-like, since it uses some chickpeas for a thicker texture. For a healthier version, you could also try this  fat-fre babaganoush recipe or this  chili and lime spiced babganoush for a little kick.  

Ingredients:

  1. 1 large eggplant
  2. 1 can chickpeas
  3. 3 cloves garlic
  4. 1/4 cup lemon juice
  5. dash sea salt
  6. 1/4 cup olive oil
  7. 2 tbsp fresh chopped parsley (optional)

Preparation:

  1. Slice eggplant in half, and roast in 400 degree oven for approximately 45 minutes, or until soft.
  2. Allow to cool slightly, and then scoop out inside of eggplant, leaving skin behind.
  3. In a blender, combine eggplant and remaining ingredients, except oil and parsley, until smooth. Mixture will be very thick. Slowly stir in olive oil until well mixed and proper thickness. Mix in chopped parsley by fork.  
  4. Enjoy with veggies, pita, whole grain/multigrain cracker, or as a sandwich spread. I like to spread some babaghanoush in a flour tortilla and add lettuce, tomatoes and veggies for a sandwich wrap or burrito.

 Chili Lime Babaganoush Recipe

  • 2 medium eggplants
  • 3 cloves garlic
  • 2 tbsp olive oil
  • 2 tbsp lime juice
  • 1 tsp chili powder
  • 1/4 tsp salt
  • 1/2 tsp cumin