Baba Ganoush (Vegan)
Ingredients:
- 100 g (2 large) eggplants
- 45 g (3 tbsp) tahini
- 30 ml (2 tbsp) lemon juice
- 6 g (2 cloves) garlic
- 30 ml (2 tbsp) olive oil
- Salt, to taste
- Fresh parsley, for garnish
Features:
Gluten-Free
Grain-Free
Soy-Free
Refined Sugar-Free
Nut-Free
Nutrition:
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Roast the eggplants until the skin is fully charred and the flesh has completely collapsed — this is what gives baba ganoush its deep, smoky flavor, so don't pull it early. Draining the excess liquid after scooping out the flesh keeps the dip from turning watery.
Instructions:
- Preheat & Prep: Preheat the oven to 425°F (220°C) or use a broiler.
- Roast the Eggplants: Pierce the eggplants a few times with a fork and roast for 25-30 minutes, until the skin is charred and the flesh is very soft.
- Cool & Scoop: Let cool slightly, then scoop out the flesh and drain any excess liquid.
- Blend the Dip: Mash or blend the eggplant flesh with tahini, lemon juice, garlic, olive oil, and salt until smooth or slightly chunky.
- Garnish: Transfer to a serving bowl, drizzle with olive oil, and garnish with fresh parsley.
- Serve: Serve with pita bread or vegetables.
Notes: Read through the full recipe before starting so you have all ingredients prepped and ready to go.
Tips: Taste and adjust seasoning at the end — flavors mellow and meld as the mixture sits.
Storage: Store in an airtight container in the refrigerator for up to 5 days.
Swaps: Feel free to swap in seasonal vegetables or pantry staples you have on hand, adjusting cook time as needed.
Every ingredient here earns its place, but a few really shape the dish. The tahini adds creaminess and a subtle nutty, savory depth. The lemon juice adds acidity that brightens and balances the dish. The garlic builds a savory, aromatic base. The olive oil brings fruity depth and helps carry the other flavors.
Baba Ganoush (Vegan)
Ingredients:
- 100 g (2 large) eggplants
- 45 g (3 tbsp) tahini
- 30 ml (2 tbsp) lemon juice
- 6 g (2 cloves) garlic
- 30 ml (2 tbsp) olive oil
- Salt, to taste
- Fresh parsley, for garnish
Why These Ingredients:
Every ingredient here earns its place, but a few really shape the dish. The tahini adds creaminess and a subtle nutty, savory depth. The lemon juice adds acidity that brightens and balances the dish. The garlic builds a savory, aromatic base. The olive oil brings fruity depth and helps carry the other flavors.
Prep:
Roast the eggplants until the skin is fully charred and the flesh has completely collapsed — this is what gives baba ganoush its deep, smoky flavor, so don't pull it early. Draining the excess liquid after scooping out the flesh keeps the dip from turning watery.
Instructions:
- Preheat & Prep: Preheat the oven to 425°F (220°C) or use a broiler.
- Roast the Eggplants: Pierce the eggplants a few times with a fork and roast for 25-30 minutes, until the skin is charred and the flesh is very soft.
- Cool & Scoop: Let cool slightly, then scoop out the flesh and drain any excess liquid.
- Blend the Dip: Mash or blend the eggplant flesh with tahini, lemon juice, garlic, olive oil, and salt until smooth or slightly chunky.
- Garnish: Transfer to a serving bowl, drizzle with olive oil, and garnish with fresh parsley.
- Serve: Serve with pita bread or vegetables.
