Vegan Baba Ganoush

Don't worry, ads are not going to appear on your printed document!

5 from 1 vote

Scan this to go to the recipe!

www.theconsciousplantkitchen.com

This Vegan Baba Ganoush recipe is a creamy Mediterranean dip made from roasted eggplants, tahini, and garlic. It's a delicious appetizer or spread for lunch wraps and sandwiches.

You can find the full recipe, including tips, step-by-step photos, video, storage instructions, detailed allergy swaps, FAQ, and save at: https://www.theconsciousplantkitchen.com/vegan-baba-ganoush/ or scan the QR code here ➡️

Prep Time10

Cook Time20

Total Time30

Servings: Servings

Calories: 99.1kcal

Author: Carine Claudepierre

Ingredients

2 Eggplants 2 cups of roasted eggplant flesh, 400g
1 tablespoon Extra Virgin Olive Oil
3 Garlic Cloves crushed
3 tablespoons Lemon Juice freshly squeezed
¼ cup Tahini Paste
¼ teaspoon Salt
¼ teaspoon Ground Cumin
2 tablespoons Parsley finely chopped

Toppings

2 tablespoons Extra Virgin Olive Oil
1 teaspoon Smoked Paprika
1 tablespoon Parsley finely chopped

US Customary - Metric

Instructions

Preheat an oven to 375°F (190°C). Line a baking dish with parchment paper. Set aside.
Prick the eggplant skin with a fork in several places.
Trim the eggplant top green part and slice it in half, lengthwise.
Place the eggplant halves on the prepared baking sheet, and skin down the sheet. Drizzle one tablespoon of olive oil on each eggplant and rub to cover the flesh.
Roast the eggplant for 25-30 minutes or until the flesh is brown, the eggplant skin blisters, and the flesh softens.
Switch the oven to broil mode, and broil for 5-8 minutes, turning the eggplant frequently to broil both sides - this adds a lot of flavors.
When baked, remove it from the oven and let it cool down for 10 minutes or until cold enough to handle.
Use a fork to scrape off the soft roasted eggplant flesh and place it in a food processor. Discard eggplant skin.
In the food processor, add the remaining ingredients crushed garlic cloves, lemon juice, tahini paste, salt, cumin, and Parsley.
Process on medium speed until creamy and smooth.
Taste and add more lemon juice, salt, pepper, or garlic to adjust it to your taste.
Transfer the mixture into a serving bowl and serve with a drizzle of extra olive oil, paprika, and freshly chopped Parsley.
Store immediately, or refrigerate for 2-3 hours for the best flavors.

Storage

Store in an airtight container in the fridge for up to 3 days.

Equipment

Notes

Storage Instructions

Store the dip in an airtight glass container in the fridge for up to 4 days.

You can also freeze this dip and thaw it in the fridge the day before serving.

Allergy Swaps

Here are some ideas to swap the ingredients if needed.

Tahini Paste - If you don't have tahini paste, or you can't eat tahini for some reason, then try plant-based Greek yogurt or sunflower seed butter instead.
Oil - You can use avocado oil or any vegetable oil you have on hand, but olive oil really delivers the best flavors.
Lemon Juice - If you have a citrus allergy, try using vinegar instead, like red wine vinegar, often used in Greek eggplant dip recipes.

Nutrition