Macadamia Baba Ganoush

dairy free gluten free keto macadamia nut butter nut butters paleo vegan

Prepared and photographed by NutraMilk nutritionist, Florencia Tagliavini.

Recipe inspired by Australian Macadamias.

This eggplant-based dip is full of flavor, complexity and depth. It´s gluten-free, oil-free, low-carb, paleo, keto & vegan. The addition of macadamia butter is the secret ingredient that makes this Baba Ganoush so good. We love macadamias because have a rich, buttery flavor which adds the perfect creamy texture to this dip and they are a superfood for your heart. Loaded with heart-healthy nutrients such as the amino acid l-arginine, plant-sterols, phytochemicals/antioxidants, fiber and monounsaturated fats. Enjoy!

INGREDIENTS

For Baba Ganoush

  • 1 large eggplant
  • 3 tbsp. macadamia nut butter made with the NutraMilk
  • 1 garlic clove, grated
  • 2 tbsp. lemon juice
  • Zest of half lemon

For macadamia nut butter

  • 2 cups (270g) raw macadamia nuts 

For macadamia garlic butter

  • 1 head of garlic, roasted
  • 1/3 cup macadamia butter made with the NutraMilk
  • ¼ tsp salt

INSTRUCTIONS

  • Start by making fresh macadamia nut butter with the NutraMilk:
    • Place macadamia nuts in the NutraMilk container.
    • Press Butter cycle, set for 4-5 minutes.
    • Press Start.
    • Open the container lid. If necessary, set for an additional minute for a creamier butter. 

  • Adjust an oven rack to the middle position and turn broiler on (high heat). Line a baking sheet with aluminum foil. Place eggplants onto the baking sheet and prick in several places using a fork. This helps steam escape while the eggplants roast. Broil eggplants 2 minutes on all sides. The skin will darken a little and begin to smell smoky, adding lots of flavor to the dip.
  • Turn broiler off, but do not remove eggplants from the oven. Heat oven to 375 degrees F, and then roast eggplants until very soft; 25 to 30 minutes. Cool 10 to 15 minutes until easily handled.
  • Throw in the full head of garlic wrapped in foil as well for 25-30 min for garlic butter. Once done- let cool- garlic will slide right out of skin. Mix with macadamia butter and salt for a delicious bruschetta spread.
  • Cut eggplants in half with a knife and scooping out the flesh.
  • Place in the NutraMilk with the rest of the ingredients process until just smooth.

  • You can serve with macadamia garlic butter on toast and top with arugula and cherry tomatoes. You can also use as a sauce for falafels, as a veggie dip or on pretty much on anything. Enjoy!

 



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