Baba Ganoush Recipe Loaded with Vegetables
I've swapped some of the tahini for creamy yogurt, then loaded the top with roasted vegetables for a baba ganoush dip, so awesome it could be a meal!
Servings: 8 to 10 servings
Calories: 233kcal
Ingredients
Healthy Baba Ganoush
- 2 pounds eggplant 2 small eggplants
- 2 tablespoons olive oil
- 3 tablespoons pomegranate juice or lemon juice
- 2 tablespoons tahini
- 3 tablespoons nonfat plain Greek yogurt
- 1 clove garlic minced
- 1 teaspoon kosher salt
- ½ cup fresh pomegranate arils OPTIONAL
Zaatar Roasted Veggies
- ½ red onion cut in wedges
- 1 medium sweet potato peeled and diced ½-inch
- ½ small head cauliflower cut into florets
- 1 small zucchini sliced
- 1 small yellow summer squash sliced
- 4 tablespoons olive oil DIVIDED
- 3 teaspoons za'atar seasoning DIVIDED
- 1½ teaspoons kosher salt
- ⅓ cup roasted pistachios coarsely chopped
- ½ cup fresh pomegranate arils
Instructions
- Heat broiler to high with rack 6 to 8 inches from heat. Place eggplants on a foil-lined baking sheet and broil, turning every 5 to 10 minutes until charred and soft, 15 to 25 minutes total, depending on your broiler. Let cool. Trim off stem, peel and discard skin. Set aside.
- Heat oven to 400ºF for the veggies.
- Toss the onion, sweet potato and cauliflower together in a large bowl with 3 tablespoons olive oil, 2 teaspoons zaatar and ¾ teaspoon salt. Combine the zucchini and yellow squash in another bowl and toss with 1 tablespoon olive oil, remaining 1 teaspoon of zaatar and ¾ teaspoon salt. Arrange veggies on two separate baking sheets.
- Roast veggies, rotating racks after 15 minutes until caramelized and tender, 25 to 30 minutes for the zucchini and yellow squash, 35 minutes for the sweet potatoes and cauliflower. Remove from oven and set aside.
- Make the baba ganoush: In a food processor, combine the olive oil, pomegranate juice, tahini, yogurt, garlic, and salt. Process until well combined, about 30 seconds. Add the peeled eggplant and process or pulse until almost smooth, leaving a little texture. Stir in the fresh pomegranate arils IF USING.
- Serve the baba ganoush on a platter or in a large bowl. Top with the roasted veggies, pistachios, extra zaatar, parsley, and ½ cup pomegranate arils.
Notes
You can make the baba ganoush up to a day in advance. Store airtight in the fridge until ready to serve.
Nutrition
Calories: 233kcal | Carbohydrates: 22g | Protein: 5g | Fat: 15g | Saturated Fat: 2g | Cholesterol: 1mg | Sodium: 756mg | Potassium: 634mg | Fiber: 7g | Sugar: 11g | Vitamin A: 4131IU | Vitamin C: 20mg | Calcium: 56mg | Iron: 2mg
