Vegan Baba Ganoush
This vegan baba ganoush is a deeply smoky and silky eggplant dip roasted to perfection and blended with tahini, lemon, and garlic. Every ingredient in this vegan recipe is entirely plant-based, making it a wholesome and elegant appetizer for any occasion.
A smoky and velvety vegan eggplant dip seasoned with tahini and lemon for an irresistible Mediterranean appetizer.
Nutrition per serving
Ingredients
base
seasoning
finishing
Instructions
Roast the eggplants
Pierce each eggplant several times with a fork and place them directly over an open gas flame or under the broiler. Roast for 35 to 40 minutes turning occasionally until the skin is completely charred and the flesh is very soft.
Cool and peel
Let the roasted eggplants cool for 10 minutes. Peel away and discard the charred skin completely, then drain any excess liquid from the flesh by placing it in a colander for 5 minutes.
Blend and season
Add the eggplant flesh, tahini, garlic, lemon juice, cumin, and salt to a food processor. Pulse several times until the dip reaches a slightly chunky texture, being careful not to over-process it.
Garnish and serve
Transfer the baba ganoush to a serving platter. Drizzle generously with olive oil, sprinkle with a pinch of smoked paprika and fresh parsley, then serve with warm pita bread.
Substitutions
Common mistakes
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