Baba Ganoush Recipe (Vegan)
User Reviews
5
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Prep Time
15 mins
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Cook Time
35 mins
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Additional Time
10 mins
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Total Time
50 mins
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Servings
6 servings
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Calories
111 kcal
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Course
Appetizer
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Cuisine
Middle Eastern
Baba Ganoush Recipe (Vegan)
Description
This Baba Ganoush recipe relies on roasting halved Italian eggplants until the insides are soft and caramelized, producing a smoky flavor and tender texture. After roasting, the eggplant flesh is scooped out and drained in a sieve to remove excess liquid, preventing a watery dip. The flesh is then mashed or processed until creamy.
Garlic, fresh lemon juice, tahini, olive oil, ground cumin, and chili powder are added to build layers of flavor with a mild heat and tanginess balancing the smokiness. Vegan yogurt can be included optionally for added creaminess.
The finished Baba Ganoush is versatile as an appetizer or side, served with sliced pita bread, pita chips, or fresh vegetable sticks like carrots, cucumber, and bell peppers. Its creamy texture and nuanced flavors make it a staple Middle Eastern dip.
Salt sprinkled on the eggplant before oil brushing reduces its sponge-like absorption of oil, helping control the richness and texture.
Ingredients
- 2 medium eggplant Italian variety, 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 cumin ground
- 1/2 teaspoon chili powder
- 1 tablespoon vegan yogurt optional
- pita bread for serving, sliced or sticks
- Pita chips
- carrot
- cucumber
- bell pepper
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
- Sprinkle salt on eggplant slices before brushing with olive oil to reduce oil absorption due to eggplant's porous texture.
- Optionally use full fat regular yogurt instead of vegan yogurt to make the dip vegetarian rather than vegan.
- Drain roasted eggplant flesh well before blending to avoid watery baba ganoush.
Nutrition Information
Show DetailsNutrition 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% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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