Oil-Free Baba Ganoush with Tofu and Hemp Heart Protein
Baba ganoush is a smokey eggplant dip originating in the Levantine region of the Eastern Mediterranean. My version is free of added oil and unapologetically modernized with a protein boost from silken tofu and hemp hearts. The added protein sources create a thicker consistency that's perfect for sandwiches and wraps.
Equipment
- Baking Sheet
- Parchment Paper
- large spoon (for scooping eggplants)
- fine mesh strainer
- Cheesecloth (optional, good if you don't have a strainer with a fine mesh)
- Medium mixing bowl
- food processor or blender
- silicone spatula
Ingredients
- 2 eggplants,* medium sized (approximately 1 lb each)
- ½ cup silken tofu
- ¼ cup tahini
- 3 Tbsp fresh lemon juice
- 3 Tbsp hemp hearts
- 2 to 3 garlic cloves (approximately 2 to 3 teaspoons worth)
- ½ tsp smoked paprika
- ¼ to ½ tsp salt
- ¼ cup fresh parsley leaves, finely chopped
Instructions
Prepare the Eggplant
- Preheat oven to 425 ℉ (220 ℃) and line a baking sheet with parchment paper.
- Cut each eggplant in half lengthwise. Using the tip of a fork or pointed knife, poke several holes in the skin of each eggplant half to allow steam to escape.
- Place eggplant halves skin side up on the parchment paper lined baking sheet and bake for about 40 minutes or until the skins are wrinkled and the flesh of the eggplant is very soft.
- Remove eggplant halves from the oven and let them cool for a bit so that they're easy to handle, about 10 minutes. Use a large spoon to scoop out the soft flesh of the eggplants, leaving the peels behind.
- Place scooped eggplant flesh in a fine mesh strainer, or a colander lined with cheesecloth, to drain off the excess liquid. I place my strainer over a mixing bowl to catch the dripping liquid.
If eggplants aren't soft after 40 minutes, pop them back in the oven and check every 5 minutes.
This step is important because eggplant liquid can be bitter.
You can press the eggplant flesh with a spoon or your fingers to help release the liquid. If you're using a cheesecloth you can wrap it up like a bag and gently squeeze.
Process All Ingredients Except Parsley
- Place strained eggplant flesh and all other ingredients except for the parsley leaves in a bowl of a food processor or blender and process until smooth. You will need to push down the sides once or twice with a silicone spatula so that all ingredients are incorporated.
Fold In Chopped Parsley Leaves
- If you're using a blender you will have to transfer the baba ganoush into a mixing bowl in order to fold in the parsley. If you're using a food processor you can either transfer it into a mixing bowl, or carefully remove the blades of your food processor and fold the parsley in the food processor bowl.
Serve or Store
- Baba ganoush can be served immediately or stored in a sealed container in the fridge for up to four days.
This baba ganoush is great for serving as a traditional dip, but its thicker consistency also makes it ideal for using in sandwiches and wraps.
Notes
* Be sure to choose fresh firm eggplants with smooth shiny or glossy skins.
Tried this recipe? Let me know how it was!