Baba Ganoush Recipe Vegan
BABA GANOUSH RECIPE (VEGAN)
This Baba Ghanoush recipe with roasted eggplant, tahini, garlic and lemon juice is smooth, creamy and so tasty. This simple and delicious Middle Eastern eggplant dip is vegan, low carb and gluten free.
Provided by Chef Kathy McDaniel
Categories Appetizer
Time 50m
Number Of Ingredients 10
Steps:
- 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.
Nutrition Facts : Calories 111 kcal, Carbohydrate 2 g, Protein 1 g, Fat 11 g, SaturatedFat 1 g, Sodium 6 mg, ServingSize 1 serving
BABA GANOUSH
Steps:
- Preheat the oven to 350 °F.
- With a sharp knife, cut the eggplant into half lengthwise. Line a baking tray with parchment paper and place the eggplant halves on top with the flesh-side facing up.
- Brush with olive oil (I used about one tablespoon in total).
- Bake them for 40 minutes. Cover them with aluminium foil for the last 10-15 minutes, so they don't become too brown.
- Let the eggplants cool down for about 10 minutes, so they are easier to handle. In the meanwhile place the remaining ingredients into a food processor.
- Scrape out the flesh of the eggplant with a spoon and add it to the tahini mixture. Process until smooth.
- Sprinkle with freshly chopped parsley, some more olive oil, and red pepper flakes. Serve with warm pita bread. Enjoy!
Nutrition Facts : Calories 162 kcal, Carbohydrate 12 g, Protein 3 g, Fat 12 g, SaturatedFat 1 g, Sodium 298 mg, Fiber 5 g, Sugar 5 g, ServingSize 1 serving
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