{"id":835,"date":"2018-07-12T15:25:34","date_gmt":"2018-07-12T19:25:34","guid":{"rendered":"https:\/\/omstars.com\/blog\/?p=835"},"modified":"2023-02-20T17:07:01","modified_gmt":"2023-02-20T22:07:01","slug":"easy-baba-ganoush","status":"publish","type":"post","link":"https:\/\/omstars.com\/blog\/recipes\/easy-baba-ganoush\/","title":{"rendered":"Easy Baba Ganoush"},"content":{"rendered":"<p class=\"intro-paragraph\">This beautiful dip is attributed to a variety of cultures. Greek, Lebanese, and other Arabic cultures like to lay claim to this creamy tangy dip. It&#8217;s super easy.\u00a0Try making your <a href=\"http:\/\/thegreatuncooking.com\/easy-baba-ganoush\/\">Baba Ganoush<\/a> the traditional way or experiment with my version and replace tahini with a tsp of miso paste. \u00a0If you do that then you don\u2019t need to season with salt and pepper. Feel free to make it your own.<\/p>\n<h2>Ingredients<\/h2>\n<p>1 large eggplant<\/p>\n<p>1 lemon<\/p>\n<p>2 tbs olive oil<\/p>\n<p>1 clove garlic<\/p>\n<p>1 tbs tahini or<\/p>\n<p>1 tsp of miso paste<\/p>\n<h2>Method<\/h2>\n<p>Place a whole eggplant onto \u00a0baking tray. Prick the eggplant all over with a fork.<\/p>\n<p>Roast in a preheated moderate (180 degrees celsius) oven for 30 minutes.<\/p>\n<p>Allow to cool., then eel off the skin and discard.<\/p>\n<p>Use a stick blender to blend the eggplant flesh with the juice of 1 lemon, 1 clove of garlic, 2 tablespoons of olive oil and 1 tsp of miso paste. \u00a0This is not the traditional way. \u00a0If you want to get traditional, blend it with 1 tablespoon of tahini.<\/p>\n<p>Sprinkle with some chopped parsley and serve with olives, vegetables and some homemade flat bread.<\/p>\n<p>Enjoy!<\/p>\n<p class=\"grey-box\"> By Natalie Prigoone <\/p>\n<p style=\"text-align: center;\"><a class=\"standard-btn border-btn\" href=\"https:\/\/omstars.com\/the-great-uncooking-real-food-raw-food\"><span> Explore More Plant Based Recipes on OMstars <\/span><\/a><\/p>\n<p>&nbsp;<\/p>\n<p><img decoding=\"async\" class=\"wp-image-592 aligncenter lazyload\" data-src=\"https:\/\/omstars.com\/blog\/wp-content\/uploads\/2018\/02\/BioPic-300x260.png\" alt=\"Natalie Prigoone, the great uncooking\" width=\"279\" height=\"242\" data-srcset=\"https:\/\/omstars.com\/blog\/wp-content\/uploads\/2018\/02\/BioPic-300x260.png 300w, https:\/\/omstars.com\/blog\/wp-content\/uploads\/2018\/02\/BioPic.png 726w\" data-sizes=\"(max-width: 279px) 100vw, 279px\" src=\"data:image\/svg+xml;base64,PHN2ZyB3aWR0aD0iMSIgaGVpZ2h0PSIxIiB4bWxucz0iaHR0cDovL3d3dy53My5vcmcvMjAwMC9zdmciPjwvc3ZnPg==\" style=\"--smush-placeholder-width: 279px; --smush-placeholder-aspect-ratio: 279\/242;\" \/><\/p>\n","protected":false},"excerpt":{"rendered":"<p>This beautiful dip is attributed to a variety of cultures. Greek, Lebanese, and other Arabic cultures like to lay claim to this creamy tangy dip. It&#8217;s super easy.\u00a0Try making your Baba Ganoush the traditional way or experiment with my version and replace tahini with a tsp of miso paste. \u00a0If you do that then you &#8230;<\/p>\n","protected":false},"author":8,"featured_media":836,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_monsterinsights_skip_tracking":false,"_monsterinsights_sitenote_active":false,"_monsterinsights_sitenote_note":"","_monsterinsights_sitenote_category":0,"footnotes":""},"categories":[1452],"tags":[415,418,420,162,193,220,416,31,417,176,419],"class_list":["post-835","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-recipes","tag-baba-ganoush","tag-dipping-sauce","tag-eggplant-recipe","tag-natalie-prigoone","tag-plant-based","tag-plant-powered","tag-tangy-dip","tag-vegan","tag-vegan-dip","tag-vegan-recipe","tag-vegetable-dipping-sauce"],"featured_image_src":"https:\/\/omstars.com\/blog\/wp-content\/uploads\/2018\/07\/Baba-GanoushIMG_8326-1024x768.jpg","_links":{"self":[{"href":"https:\/\/omstars.com\/blog\/wp-json\/wp\/v2\/posts\/835","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/omstars.com\/blog\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/omstars.com\/blog\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/omstars.com\/blog\/wp-json\/wp\/v2\/users\/8"}],"replies":[{"embeddable":true,"href":"https:\/\/omstars.com\/blog\/wp-json\/wp\/v2\/comments?post=835"}],"version-history":[{"count":5,"href":"https:\/\/omstars.com\/blog\/wp-json\/wp\/v2\/posts\/835\/revisions"}],"predecessor-version":[{"id":841,"href":"https:\/\/omstars.com\/blog\/wp-json\/wp\/v2\/posts\/835\/revisions\/841"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/omstars.com\/blog\/wp-json\/wp\/v2\/media\/836"}],"wp:attachment":[{"href":"https:\/\/omstars.com\/blog\/wp-json\/wp\/v2\/media?parent=835"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/omstars.com\/blog\/wp-json\/wp\/v2\/categories?post=835"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/omstars.com\/blog\/wp-json\/wp\/v2\/tags?post=835"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}