Klunker's Fat Free Baba Ganoush
I am a huge fan of eggplant, when it is done right. I have had some pretty nasty eggplant recipes that almost made me vow to never eat the stuff again.
One way I love eggplant is baba ganoush. Normally it is swimming with olive oil and tahini. I will be honest, it is so good. There is no way I could ever eat it with olive oil now, but I wanted to take it a little further and not add any tahini.
Many people who are on the plant based lifestyle are still in the weight loss stages, and so any added fat isn't wanted.
I came up with this recipe just for that reason. It is so good and rich and I added some spice to make it even better. You can adjust this from no spice to extra spicy.
1 medium eggplant
1 lemon, juiced
1 15oz. can of chickpeas with 1/2 the liquid removed
3 cloves garlic
1/2 tsp. cumin
1/8 tsp. kosher salt
1 T sambal oelek (ground chili paste) you can add more or less.
Heat oven to 375*. While oven is preheating, take your eggplant and poke a few holes in it. Place on a baking sheet lined with parchment or silicone pad. When oven is heated up, place the eggplant whole in the oven. Allow to bake for about 30 minutes, or until it looks all shriveled up. Remove from oven and let sit for a few minutes to cool down. When it is cooled, remove the skin. It should peel pretty easy, make sure not to take any flesh with the skin, if you do, just scrape off. Place all the "meat" in a blender.
Add the remaining ingredients to the blender. Cover and blend on high for about 2 minutes, until very smooth. It will be soft at this point.
Pour into a glass container, and let it cool to room temperature. After it has cooled, cover and put in the fridge for a few hours to chill. This will let it set up a little. This is a soft spread/dip, great on toast, sandwiches, with some veggies........the list goes on and on. This will last in the fridge for a couple of days. Most of all, Enjoy.