Low Iodine Vegan Baba Ganoush with Crunchy Vegetables
Total time1 hr 5 min
Prep time15 min
Cook time40 min
5.0(27)
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Learn more →Ingredients
4 servings
For the baba ganoush
- 2 large eggplants (about 2 lb total)
- 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
- 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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