Low Sodium Vegan Baba Ganoush with Crunchy Vegetables

Total time1 hr 5 min

Prep time15 min

Cook time40 min

Low Sodium Vegan Baba Ganoush with Crunchy Vegetables

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Ingredients

4 servings

For the baba ganoush

2 large eggplants (about 2 lb total)
Eggplant Baby Eggplant Chinese Eggplant Organic - Eggplant Organic Eggplant
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2 tbsp olive oil, divided
3 tbsp tahini
3 tbsp fresh lemon juice (from about 1 large lemon)
2 cloves garlic, minced
½ tsp ground cumin
½ tsp salt, plus more to taste
Chef's tip
Season to taste - salt substitutes can taste bitter in larger amounts, so start with less.
¼ tsp smoked paprika

For the crunchy vegetables

2 persian cucumbers, cut into spears
3 medium carrots, peeled and cut into sticks
1 medium red bell pepper, seeded and sliced
4 radishes, thinly sliced

For serving

1 tbsp fresh flat-leaf parsley, roughly chopped (optional)
1 tsp olive oil, for drizzling (optional)

Instructions

1
Preheat the oven to 450°F (230°C). Line a baking sheet with foil. Halve the eggplants lengthwise, brush the cut sides with 1 tbsp of the olive oil, and place them cut-side down on the prepared baking sheet.
2
Roast the eggplants for 35–40 minutes, until the skins are deeply wrinkled, the flesh is completely collapsed, and a fork slides through the thickest part with no resistance.

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