Paleo Baba Ganoush with Zucchini and Portobello
 
Prep time
Cook time
Total time
 
Author:
Cuisine: Middle Eastern
Serves: 2-3
Ingredients
  • 2 medium zucchinis*
  • 1 beautiful portobello mushroom
  • 2 tablespoons solid cooking fat (or coconut oil)
  • 4 tablespoons tahini paste (replace with shortening for AIP)
  • 3 tablespoons bone broth
  • ¼ cup olive oil
  • 1 large lemon, juiced
  • 2 cloves garlic, minced
  • ¼ teaspoon cumin powder (replace with 1 teaspoon lemon zest or lemon thyme for AIP)
  • ¼ teaspoon smoked salt (or regular sea salt), more to taste
Instructions
  1. Preheat the oven to 400F.
  2. Wash and pat dry the zucchinis and portobello mushroom, Once dried, roughly chop the vegetables and toss them with the cooking fat.
  3. Arrange everything in a large baking dish and bake for 40 minutes stirring once halfway through.
  4. When the vegetables are cooked, remove from the oven and stir well.
  5. Preheat broiler to high and broil the vegetables for 8 to 10 minutes until slightly browned.
  6. Let them cool, transfer to a food processor or a high powered blender with the rest of the ingredients and blend until smooth.
  7. Serve with chips (plantain, zucchini, etc.) or fresh vegetables.
Notes
Allergy Alert! This recipe contains tahini and cumin. Use the AIP-compliant ingredients indicated in brackets or avoid it during the initial elimination period. Enjoy this recipe "as is" later on, provided that reintroduction of tahini and cumin went successfully.

* You can replace zucchini in your paleo baba ganoush recipe with cauliflower or try something entirely new yourself.
Recipe by Zesty Paleo at https://zestypaleo.com/paleo-baba-ganoush-aip-reintroduction/