Vegan Appetizers: Baba Ganoush
User Reviews
5
-
Prep Time
10 mins
-
Cook Time
1 hr
-
Total Time
1 min
-
Servings
4
-
Course
Appetizer
Vegan Appetizers: Baba Ganoush
Description
This Baba Ganoush recipe begins by roasting medium eggplants wrapped in foil at 400°F until they collapse and become tender. The skin is then removed, and the flesh is drained to eliminate moisture for a thicker consistency. The softened flesh is combined in a food processor with tahini, fresh lemon juice, extra-virgin olive oil, minced garlic, and sea salt before blending to a smooth texture. The dip is finished with a garnish of chopped parsley, smoked paprika, and optionally red pepper flakes for a mild heat.
The dish provides a smoky and citrusy flavor with creamy and slightly chunky texture due to the tahini and garlic. Its versatility as a vegan dip or spread makes it a popular appetizer. Serving it chilled or at room temperature with warm pita or crisp vegetables highlights its fresh and savory character.
Ingredients
- 2 eggplant medium
- ¼ cup tahini
- 3 tablespoons lemon juice fresh
- 2 tablespoons extra-virgin olive oil more for serving
- 2 garlic cloves
- ½ teaspoon salt sea salt
- parsley for garnish, finely chopped
- Pinch smoked paprika
- Pinch red pepper flakes optional
- pita for serving
- vegetables for serving
Instructions
- Preheat the oven to 400°F and wrap the eggplant in foil. Roast the eggplant for 50 to 60 minutes, or until it is soft and collapses to the touch. Remove from the oven and set aside.
- Once cool to the touch, peel the skin from the eggplant, removing any big clumps of seeds. Place the flesh in a strainer over a bowl and let stand for 20 minutes to remove excess water.
- Place the eggplant flesh, tahini, lemon juice, olive oil, garlic, and salt in a food processor and pulse until smooth. Transfer to a serving dish, sprinkle with chopped parsley, smoked paprika, and red pepper flakes, if using. Serve with pita and veggies.
User Reviews
Overall Rating
5
You'll Also Love
