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Baba Ganoush

A popular Middle Eastern dip made from grilled eggplants, this Vegan Baba Ganoush is smooth, creamy, and full of flavor, making it perfect for gatherings.
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Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Servings: 6 servings
Course: Appetizer, Dip
Cuisine: Middle Eastern, Vegan
Calories: 80
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 2 large eggplants
  • 1/4 cup tahini
  • 3 tablespoons lemon juice Freshly squeezed
  • 2 cloves garlic, minced
  • 1 teaspoon smoked paprika
  • Salt to taste Salt, to taste
  • Olive oil, for drizzling Use a good quality olive oil
  • Fresh parsley, for garnish

Method
 

Preparation
  1. Preheat your oven to 400°F (200°C).
  2. Cut the eggplants in half and score the flesh with a knife.
  3. Place the eggplants on a baking sheet, cut side up, and drizzle with olive oil.
  4. Roast in the oven for about 40 minutes or until the flesh is soft and caramelized.
  5. Allow the eggplant to cool, then scoop the flesh into a food processor.
Blending
  1. Add tahini, lemon juice, minced garlic, smoked paprika, and salt to the food processor.
  2. Blend until smooth and creamy.
  3. Taste and adjust seasoning if necessary.
Serving
  1. Serve with a drizzle of olive oil and garnish with fresh parsley.

Notes

You can store any leftover Vegan Baba Ganoush in the fridge in an airtight container for about 3-5 days. To keep it fresh, hold off on adding the olive oil until serving time. It can also be frozen for up to 2 months.