Air-fried Babaganoush
If you like eggplant and tahini you will love this recipe, air-fried babaganoush. It’s one of my family’s favorite dipping spreads. My recipe also happens to be easy to make, tastes delicious, has no oil and you can use it as a dipping spread or even as a marinade. If you want to elevate the flavor a little more, instead of air-frying the eggplant, you can throw it on the grill to char it, which gives it a nice smoky flavor.
If you’re wondering what babaganoush is, it’s a Mediterranean dip made from roasted or grilled eggplant, tahini, olive oil (I don’t use oil), garlic, lemon juice, and salt. If it’s finely chopped, it has a similar texture to hummus.
I also think babaganoush is a very versatile dish. I use it as a side dish, dipping spread for veggies and crackers and when I use it as a marinade, I add it to chicken and then air fry it. We eat it frequently and it makes a great meal prep item too.
For this recipe, I always use a knife to coarsely chop the eggplant. However, you can use a food processor to chop it if you prefer. I prefer using a knife because I have better control of achieving the consistency my family likes. I recommend trying both methods to determine what consistency you like better.
I like to garnish the babaganoush with cumin, parsley and Aleppo pepper. Aleppo pepper comes from a burgundy chile known as Halaby pepper and it’s spicy. The pepper is semi-dried, de-seeded, then crushed or coarsely ground. We purchase it from a Mediterranean market and comes coarsely ground. If you don’t find it, you can use cayenne pepper or paprika.
Thank you for stopping by.
If you’d like to see more of what I cook and love to do, please visit me at https://www.instagram.com/mycreativekneads/
Alright, let’s get cooking!
Air-fried Babaganoush
Recipe details
- 4 Servings
- Prep time: 5 Minutes Cook time: 25 Minutes Total time: 30 min
Comments
Share your thoughts, or ask a question!