loaded baba ganoush bowl
"bah, bah, bah, bah, baba ganoush. bah, bah, bah, bah, baba ganoush. you got me cravin' & a dippin', cravin' & a dippin' baba ganoush" okay, I have too much fun coming up with song mash-ups & even more fun creating recipes. baba ganoush is a middle eastern dip that is SOOOOO flavorful & unique. I made this loaded bowl by pairing it with a super simple shawarma spiced pork tendy, a light, refreshing mediterranean salad & my favorite grain-free pita crackers. a refreshing, healthy mediterranean meal you can't beat!
PREP TIME
15 minutes
COOK TIME
45 minutes
INGREDIENTS
33
Serves: 8
Ingredients
baba ganoush
- 111 Eggplant
- 2 cloves2 cloves2 cloves Garlic
- 111 Jalapeño Pepper
- 2 Tbsp2 Tbsp2 Tbsp Tahini
- 2 Tbsp2 Tbsp2 Tbsp Plain Greek Yogurt
- 2 - 4 Tbsp2 - 4 Tbsp2 - 4 Tbsp Water, or olive oil
- 1 Tbsp1 Tbsp1 Tbsp Lemon Juice
- 1 tsp1 tsp1 tsp Parsley, Dried
- 1 tsp1 tsp1 tsp Smoked Paprika
- 0.25 tsp0.25 tsp0.25 tsp Cayenne Pepper
- 0.25 tsp0.25 tsp0.25 tsp Red Pepper Flakes
- 0.5 tsp0.5 tsp0.5 tsp Applewood Smoked Salt - Texas Salt Co., or any flavored smoked salt
- 0.5 tsp0.5 tsp0.5 tsp Black Pepper
oven-baked pork shawarma
- 1-1.5 Tbsp1-1.5 Tbsp1-1.5 Tbsp Shawarma Seasoning - The Spice House
- 1/2 tsp1/2 tsp1/2 tsp Salt and Pepper
- 2 lb2 lb2 lb Pork Tenderloin
- 1/4 cup1/4 cup1/4 cup Apple Cider Vinegar
- 1/2 cup1/2 cup1/2 cup Water
mediterranean salad
- Tomato, Cherry, diced
- English Cucumber, diced
- Peperoncini Peppers, sliced
- Roasted Red Pepper, sliced
- Kalamata Olives, sliced
- Feta Cheese, crumbled
- 2 Tbsp2 Tbsp2 Tbsp Peperoncini Juice, for dressing
- 1 Tbsp1 Tbsp1 Tbsp Lemon Juice, for dressing
- 2 Tbsp2 Tbsp2 Tbsp Classic Monkfruit Sweetener (with Allulose) - Lakanto, for dressing
- 1-2 tsp1-2 tsp1-2 tsp Super Gyro Seasoning - Primal Palate, for dressing
for serving
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Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results
baba ganoush
- preheat oven to 400.
- roast eggplant, garlic, & whole jalapeño for 20-25 minutes or until black bubbles appear.
- when finished roasting, peel the skin off the eggplant, the shells off the garlic, & the stem out of the jalapeño.
- in a food processor, combine roasted veggies and the remaining ingredients for baba ganoush.
oven-baked pork shawarma
- preheat oven to 400.
- in a small bowl, combine all ingredients for shawarma seasoning.
- pat your pork tenderloins dry, then rub with shawarma seasoning (everything but the pork, ACV, & water).
- in a large pan, sear tenderloins on all sides.
- transfer the pork to a baking dish (if your pan isn't oven safe) & add ACV and water to pork.
- bake the pork for 20-25 minutes or until reaches internal temperature of 145.
- let the pork rest for 10 minutes (this allows all the juices to evenly distribute), then slice.
mediterranean salad
- combine all ingredients together (feel free to mix & match to your liking)- the salad is ready to serve, but I like to let it sit the fridge for 30-45 minutes to allow the flavors to marinate together.
loaded baba ganoush bowl
- to a bowl, add baba ganoush, pork shawarma, & mediterranean salad.
- serve with your favorite grain-free pita crackers for dipping & enjoy!
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About This Recipe
Show nutritional information
Appetizers Coconut Free Egg Free Gluten Free Grain Free Meat Nut Free Salads Sauces & Dressings Shellfish Free Side Dishes Sugar Alcohol Free Sugar Free| This is our estimate based on online research. | |
| Calories: | 163 |
| Fat: | 7 g |
| Carbohydrates: | 4 g |
| Protein: | 24 g |
| Cholesterol: | 61 g |
| Sodium: | 229 mg |
| Fiber: | 1 g |
| Sugars: | 0 g |
| Sugar Alcohol: | 0 g |
| Calculated per serving. | |
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