Baba ganoush - in the air fryer or oven
Roasting eggplant just got a whole lot faster in the air fryer. You can have smoky, garlicky baba ganoush in only about 20 minutes. Serve it with pita bread and/or sliced vegetables for dipping. Makes a great addition to a vegan mezze platter! Makes about ¾ cup of baba ganoush.
Servings: 4 people
Calories: 115kcal
Ingredients
- 1 medium-sized eggplant around 13 ounces
- 2 teaspoons extra virgin olive oil plus extra for drizzling, if you'd like
- 3 Tablespoons tahini
- 1 Tablespoon lemon juice
- 1 clove garlic minced
- ⅛ teaspoon cumin
- ¼ teaspoon smoked salt
- ⅛ teaspoon regular salt
Instructions
- Cut the stem off of the top of the eggplant. Slice the eggplant down the middle lengthwise. Put a teaspoon of oil on each eggplant half, and rub it evenly across the entirety of the eggplant, including the cut side and peel.
- TO AIR FRY: Place the eggplant halves in the air fryer basket cut side up. Air fry at 400 degrees for about 14 minutes, or until the flesh is dark brown and tender, adding more time as needed.
- TO ROAST IN THE OVEN: If you don't have an air fryer, roast the eggplant in the oven instead. Preheat the oven to 400 degrees, and put the eggplant halves cut side down on a parchment paper covered baking sheet. Roast for 45 minutes. Check at about 35 minutes for doneness since cooking times can vary.
- Once the eggplant is fully roasted and can easily be pricked with a fork, remove the eggplant halves from the air fryer basket (or baking sheet) and allow them to cool.
- Once the eggplant halves are cool enough to touch, scoop the soft eggplant out of its peel with a large spoon, and transfer to a food processor. You'll be able to easily scoop out all of the white, soft eggplant. You can discard the peel.
- Add the tahini, lemon juice, garlic, cumin, smoked salt, and regular salt to the food processor. Pulse the food processor 4 or 5 times. Baba ganoush is best when it still has a bit of body to it, as opposed to being entirely creamy. So make sure everything is evenly combined, but don't blend to the point of being a puree.
- The baba ganoush can be served right away, but it's best if the flavors have a chance to meld for at least a few hours. (It's even better if you can make it the day before you want to serve it.) Move it to a covered container and put it in the refrigerator until you're ready to serve it.
- Serve the baba ganoush with pita bread and/or sliced vegetables for dipping. If you like, drizzle a little extra virgin olive oil onto the baba ganoush before serving.
Video
Notes
Food processor alternative
If you don't have a food processor, you can easily make baba ganoush without one. Simply add the eggplant to a bowl, smash with a fork or masher, and combine with the remaining ingredients.
Storage instructions
Baba ganoush will last up to four days in the refrigerator. Put it in an airtight container. Give it a stir before serving. To brighten the taste, add a fresh squeeze of lemon, sprinkle of salt, and/or drizzle of extra virgin olive oil.
Nutrition
Calories: 115kcal | Carbohydrates: 9g | Protein: 3g | Fat: 8g | Saturated Fat: 1g | Sodium: 151mg | Potassium: 313mg | Fiber: 3g | Sugar: 4g | Vitamin A: 25IU | Vitamin C: 4.7mg | Calcium: 26mg | Iron: 0.8mg
