Creamy Eggplant Pesto (Baba Ganoush)
This delicious, smooth, and creamy Baba Ganoush recipe is low-carb, sugar-free, and gluten-free.
Use this as a dip for vegetables, as a spread, or serve as a side. YUM.
We enjoy eating this very much with the classic Quinoa Tabouli recipe posted on this blog. It makes a great lunch to prepare in advance and take to work.
BABA GANOUSH Recipe:
1 1/2 to 2 c. prepared, grilled eggplant
1/2 c. raw tahini (drained of excess oil)
4 ounces organic Neufchatel cheese, softened
1 T. Bakon Yeast Hickory Smoke Seasoning
1/4 t. toasted cumin powder
1 t. garlic powder (or roasted or caramelized garlic, to taste)
1/4 t. finely ground psyllium husk powder, to thicken, optional
A pinch white pepper
A pinch cayenne pepper powder
1 t. toasted sesame oil
BioSalt or sea salt, to taste (BioSalt recipe on this blog)
3 T. fresh lemon juice, to taste (do not make tart!)
2 T. fresh minced parsley
Cut eggplants in half lengthwise and grill on an outdoor BBQ (for a nice smoky flavor) just until soft.
Cool eggplant, then scrape out the flesh.
Measure 1 1/2 to 2 c. eggplant into a bowl of a food processor.
Add the raw tahini, Neufchatel cheese, Bakon Yeast, cumin, garlic, psyllium (if using), white pepper, cayenne, and toasted sesame oil. Process until a smooth, pesto-like consistency.
Add salt and lemon juice to taste. Pulse in to blend.
Stir in the minced parsley to serve.
Tip: You may season this Baba Ganoush any way you like.
Note: Bakon Yeast Seasoning is a natural way to add a smoky flavor to your foods. It is made from dried torula yeast and 100% sweet Hickory smoke. You can find this product online.