Baba Ganoush Recipe (Vegan)

Name: Baba Ganoush Recipe (Vegan)
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Yield: 6 servings
Ingredients: 2 medium Italian eggplants (about 2 pounds total); 2 garlic cloves, minced or pressed; 2 tablespoons lemon juice, freshly squeezed; 3 tablespoons Tahini; salt to taste; 3 tablespoons olive oil divided, plus more for serving; 1/2 teaspoon ground cumin; 1/2 teaspoon chili powder; 1 tablespoon vegan yogurt (optional) *See Notes; Serve with pita bread, pita chips, carrot sticks, cucumber slices and bell pepper slices

User Reviews

5.0

15 reviews

Excellent

Prep Time
15 mins
Cook Time
15 mins
Additional Time
10 mins
Total Time
50 mins
Servings
6 servings
Calories
111 kcal
Course
Appetizer
Cuisine
Middle Eastern

Baba Ganoush Recipe (Vegan)

Harvey Gutierrez

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This Baba Ghanoush recipe with roasted eggplant, tahini, garlic and lemon juice is smooth, creamy and so tasty. This simple and delicious Middle Eastern eggplant dip is vegan, low carb and gluten free.

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Ingredients

Servings

2 medium Italian eggplants (about 2 pounds total)
2 garlic cloves, minced or pressed
2 tablespoons lemon juice, freshly squeezed
3 tablespoons Tahini
salt to taste
3 tablespoons olive oil divided, plus more for serving
1/2 teaspoon ground cumin
1/2 teaspoon chili powder
1 tablespoon vegan yogurt (optional) *See Notes
Serve with pita bread, pita chips, carrot sticks, cucumber slices and bell pepper slices.

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Instructions

Preheat the oven to 400 degrees Fahrenheit. Line a rimmed baking sheet with parchment paper.
Cut the eggplants lengthwise and season with salt. Brush the eggplants with 2 tablespoons of olive oil. Place the eggplants cut side down on the baking sheet.
Roast the eggplants for 35 to 40 minutes or until tender, soft and cooked through. Remove from the oven.
Flip the eggplants (the cut side should be golden and caramelized) and let them cool for a few minutes. Scoop the eggplant flesh with a spoon, Discard the skin. Place the flesh in a sieve over a bowl to catch any drippings. Let the eggplant sit in the sieve for about ten minutes, stirring a couple of times to help release the moisture.
Discard any eggplant drippings. Dry the bowl and place the eggplant in the bowl. At this point you can place the eggplant in a food processor and process until smooth or simply mash the eggplant with a fork. Beat the eggplant vigorously until creamy.
Add the garlic, lemon juice and remaining 1 tablespoon of olive oil and mix well. Add the tahini and mix until well incorporated. Add cumin, chili powder and yogurt if using. Mix well. Season with salt to taste. Serve drizzled with olive oil.

Notes

You can use full fat regular yogurt if you want to keep this recipe vegetarian.
Eggplant flesh is porous like a sponge! To prevent the eggplant from sucking all the olive oil, first sprinkle the eggplant with salt, then brush the eggplant with some olive oil. The salt, prevents the eggplant from acting like a sponge!

Nutrition Information

Show Details

Calories 111kcal (6%) Carbohydrates 2g (1%) Protein 1g (2%) Fat 11g (17%) Saturated Fat 1g (5%) Sodium 6mg (0%) Potassium 34mg (1%) Vitamin A 50IU (1%) Vitamin C 2.6mg (3%) Calcium 15mg (2%) Iron 0.5mg (3%)

Nutrition Facts

Serving: 6servings

Amount Per Serving

Calories 111 kcal

% Daily Value*

Calories	111kcal	6%
Carbohydrates	2g	1%
Protein	1g	2%
Fat	11g	17%
Saturated Fat	1g	5%
Sodium	6mg	0%
Potassium	34mg	1%
Vitamin A	50IU	1%
Vitamin C	2.6mg	3%
Calcium	15mg	2%
Iron	0.5mg	3%