The Best Keto Baba Ganoush Recipe - My Natural Family (2024)

FAQs

The Best Keto Baba Ganoush Recipe - My Natural Family? ›

If you have extra time, cut your eggplant in half, use a knife to make a few slits in the skin, add salt over the skin and let it sit for 15-20 minutes so the bitterness of the eggplant comes out.

If you have extra time, cut your eggplant in half, use a knife to make a few slits in the skin, add salt over the skin and let it sit for 15-20 minutes so the bitterness of the eggplant comes out.

Eggplant dip (Baba Ghanoush) (2 tablespoon) contains 3.4g total carbs, 2.2g net carbs, 4g fat, 1.2g protein, and 50 calories.

Baba ganoush is a Mediterranean eggplant dip made from roasted or grilled eggplant, tahini, olive oil, lemon juice, garlic, and salt. Like hummus, it's delicious with pita or fresh veggies, but its silky texture and irresistible smoky flavor set it apart.

Baba Ganoush is not only delicious but also packed with nutritional benefits. Eggplants are a great source of fiber, vitamins, and minerals, while tahini adds a dose of healthy fats and protein. This makes Baba Ganoush a heart-healthy choice that supports overall well-being.

Baba Ghanoush may taste bitter due to factors like the choice of eggplant, insufficient roasting, or the use of too much garlic, lemon juice, or low-quality tahini.

Spices mask bitter flavors, so don't be shy. Add some spicy peppers or powders to your cooking, or sprinkle some onto your dishes for a little bit of extra heat. Black pepper in particular has compounds that counteract bitterness. Some other great spices include cayenne, red pepper, paprika, and chili powder.

Yes, tahini, made from sesame seeds, is keto-friendly. It's rich in healthy fats and low in carbs. Include it in your keto recipes for a nutty flavor. Learn more about tahini and other keto-friendly ingredients in my Quora Profile dedicated to Keto Nutrition.

3) Health – Both dishes are very healthy, but baba ganoush has a slight edge here with more vitamins from the eggplant and a lower calorie count. 4) Big meal to come – Get baba ganoush, it's less filling than hummus.

What is baba ganoush? In Arabic, “baba” means father and “ghanoush” means spoiled. This “spoiled dad” dip is the creamier companion to hummus. Popular in Arab countries throughout the Middle East, it is also a common appetizer on the Sephardic Jewish table. In Israel, it is known as eggplant salad, or Salat Hatzilim.

What pairs well with baba ganoush? ›

Simply roast the zucchini as you would an eggplant and proceed with the normal baba ganoush recipe. The texture of the two vegetables is similar when roasted and both have mild, creamy flavors.

Yes, baba ganoush is healthy. The main ingredient is eggplant, which is low in calories and carbohydrates and high in fiber. It's also a good source of vitamins and minerals like potassium and vitamin K. It's also lower in calories than hummus since it's mostly made of eggplant versus chickpeas.

Now don't get me wrong, hummus is just as delicious. But this dip has an insanely scrumptious smoky flavor – all thanks to the method of charring eggplants on a grill.

baba ghanoush, relish with Middle Eastern origins that is made of eggplant (aubergine) blended with tahini, garlic, lemon juice, and salt. The Arabic term for the dish means “pampered daddy,” the person in question being, legend has it, a sultan spoiled with a concoction invented by a member of his harem.

Baba Ghanoush is eaten in many Middle Eastern countries such as Syria, Lebanon and extending as far as the territorial reach of the Ottoman empire. But Baba Ghanoush also is big in Brazil and West India. Romanians and Greeks also consume the appetizer.

If it is too bitter, stir in 1/4 to 1/2 teaspoon maple syrup or honey. And if the flavor is too sharp, mellow it with 1/2 to 1 teaspoon olive oil.

To reduce bitterness of eggplants, wash, slice, and sprinkle with salt. Allow to stand for about half an hour, rinse and cook.

Salt it.

Regardless, sprinkling a good amount of salt over eggplant slices or cubes before they're cooked does draw out some of its moisture and lessens the bitterness. Let them sit for about an hour and then lightly rinse some of the salt off before cooking.

The stem and area near the stem tend to be where bitter compounds collect. Slice or chop the eggplant and sprinkle the pieces with salt. Allow them to sit for about 30 minutes, then pat dry before cooking.