Protein Baba
A high-protein take on classic baba ghanoush. Roasted eggplant blended with tahini, garlic, lemon, and a big scoop of thick Greek yogurt for creaminess plus 60g of protein for the whole batch.
Prep Time: 10 minutes
Cook Time: 60 minutes
Total Time: 70 minutes
Servings: 4 (or split into 6 lighter portions)
Ingredients
For the Baba
2 medium eggplants
Olive oil, for drizzling
Sea salt
3 large garlic cloves
Juice of 1 large lemon
1/3 cup velvety tahini
1.5 cups thick Greek yogurt (I used Fage 0%)
A couple generous pinches of salt
For the Toppings
Drizzle of olive oil
Fresh chopped mint and parsley
Aleppo pepper flakes
Pine nuts
Optional Serving Vessels
Low-carb pita
Crackers
Cucumber slices
Carrot sticks
Directions
Roast the eggplant. Cut 2 medium eggplants in half lengthwise and score the flesh diagonally with a knife. Drizzle liberally with olive oil and season liberally with sea salt. Roast at 425°F for 55 to 60 minutes. Time will vary by oven, so keep an eye on them. You want them as mushy as possible. That’s how you know they’re done. (If you’ve got a charcoal grill, that’s the move for maximum smoky flavor.)
Pull the eggplants out, carefully peel off the skin, and set the flesh on top of a strainer to drain off any extra liquid while it cools. If yours look really seedy, you can pick out the excess seeds here. Mine usually don’t have too many, so I skip it. Optional.
While the eggplant cools, build the base. Add 3 large garlic cloves, the juice of 1 large lemon, 1/3 cup tahini, 1.5 cups thick Greek yogurt, and a couple generous pinches of salt to a food processor. Salt is key here. Don’t be shy. Whip it together without the eggplant first so the garlic and tahini get fully smooth.
Add the drained eggplant flesh to the food processor and pulse gently a few times until everything is well combined. You want it creamy but not totally pureed. A little texture is good.
Plate it up. Spread the baba across the bottom of a wide plate, drizzle generously with olive oil, and top with fresh chopped mint and parsley, Aleppo pepper flakes, and pine nuts.
Serve with low-carb pita, crackers, cucumber slices, or carrot sticks. Also works as a spread inside a sandwich or wrap.