Gluten-Free Baba Ganoush with Pita Chips

Ingredients

• 2 medium eggplants 2 medium eggplants
• 0.25 cup tahini 0.25 cup tahini
• 3 tbsp fresh lemon juice 3 tbsp fresh lemon juice
• 2 cloves garlic, minced 2 cloves garlic, minced
• 3 tbsp olive oil, plus more for drizzling 3 tbsp olive oil, plus more for drizzling
• 0.5 tsp salt, or to taste 0.5 tsp salt, or to taste
• 0.25 tsp smoked paprika, for garnish 0.25 tsp smoked paprika, for garnish
• 4 sheets gluten-free pita bread 4 sheets gluten-free pita bread
• 1 tbsp olive oil, for pita chips 1 tbsp olive oil, for pita chips
• 0.25 tsp salt, for pita chips 0.25 tsp salt, for pita chips

Instructions

1. 1

   Preheat your oven to 400°F (200°C). Pierce the eggplants several times with a fork to allow steam to escape during cooking. Place the eggplants directly on the oven rack or on a baking sheet and roast for about 40-50 minutes, or until the skins are charred and the flesh is very soft and collapsed. This will give the baba ganoush its signature smoky flavor.

2. 2

   While the eggplants are roasting, prepare the gluten-free pita chips. Cut each sheet of gluten-free pita bread into 8 wedges. In a medium bowl, toss the pita wedges with 1 tablespoon of olive oil and 1/4 teaspoon of salt until evenly coated. Spread the seasoned pita wedges in a single layer on a baking sheet.

3. 3

   Place the baking sheet with the pita chips into the preheated oven alongside the eggplants. Bake the pita chips for about 8-10 minutes, flipping halfway through, until they are golden brown and crisp. Keep a close eye on them as they can burn quickly. Once done, remove from the oven and set aside to cool.

4. 4

   Once the eggplants are roasted and cool enough to handle, carefully slice them in half lengthwise and scoop out the soft flesh into a food processor. Discard the skins. Add the tahini, fresh lemon juice, minced garlic, 3 tablespoons of olive oil, and 1/2 teaspoon of salt to the food processor with the eggplant flesh.

5. 5

   Process the ingredients until the mixture is smooth and creamy, scraping down the sides of the food processor as needed, for about 1-2 minutes. Taste and adjust seasonings, adding more salt or lemon juice if desired. Spoon the baba ganoush into a serving bowl, drizzle with a little extra olive oil, and sprinkle with smoked paprika for garnish. Serve immediately with the cooled gluten-free pita chips.

Nutrition (per serving)

Tips & Notes

• Use a good-quality extra-virgin olive oil here — the flavor comes through in simple recipes.
• Roll the lemon firmly on the counter before cutting to get significantly more juice.
• Press or mince garlic rather than slicing for a more pungent flavor; slice for a milder taste.