Delicious and Authentic Vegan Baba Ganoush Recipe

Ingredients

2 medium-sized eggplants
1/4 cup tahini
3 garlic cloves, minced
Juice of 1 large lemon
2 tablespoons olive oil
1/2 teaspoon ground cumin
Salt to taste
2 tablespoons chopped fresh parsley
1 tablespoon sesame seeds for garnish (optional)

Steps and instructions

Preheat your oven to 400°F (200°C).
Pierce the eggplants all over with a fork. This helps steam escape while they're cooking.
Place the eggplants on a baking sheet and roast in the oven for about 40-45 minutes, or until they're completely tender and collapsed.
Let the eggplants cool for a few minutes, then slice them open and scoop out the soft flesh with a spoon. Discard the skin.
In a food processor, combine the eggplant flesh, tahini, minced garlic, lemon juice, olive oil, cumin, and salt.
Process until smooth. If the mixture is too thick, add a little bit of water or more olive oil to achieve your desired consistency.
Transfer the baba ganoush to a serving dish and garnish with the chopped fresh parsley and sesame seeds, if using.
Serve with warm pita bread or fresh vegetables for dipping.

Tools for making

Baking Sheet - Used to roast the eggplants in the oven.
Fork - Used to pierce the eggplants before roasting.
Spoon - Used to scoop out the eggplant flesh after roasting.
Food Processor - Used to blend and process the ingredients into a smooth mixture.
Serving Dish - Used to transfer and present the baba ganoush.

Recipe variations

Add roasted red peppers for a smoky and slightly sweet twist.
Experiment with different herbs and spices such as smoked paprika, cayenne pepper, or parsley.
Replace tahini with almond butter or cashew butter for a nuttier flavor.
Add a tablespoon of Greek yogurt or vegan yogurt for a creamier texture.
Mix in some roasted garlic cloves for an extra depth of flavor.
Garnish with chopped fresh mint leaves for a refreshing and aromatic touch.
Add a drizzle of extra virgin olive oil on top before serving.
Sprinkle some sumac powder for a tangy and citrusy flavor.
For a spicy kick, add a dash of hot sauce or a sprinkle of chili flakes.
Experiment with different types of eggplant, such as Japanese eggplant or graffiti eggplant, for a unique flavor profile.

Recipe overview

Enjoy the flavors of the Middle East with this Vegan Baba Ganoush recipe. This delightful spread or dip is made primarily from tender, roasted eggplant and tahini, a sesame seed paste. The dish is brought to life with the addition of garlic, lemon juice, olive oil, and cumin, creating a rich, creamy, and incredibly flavorful mixture. The baba ganoush is then garnished with fresh parsley and sesame seeds for an extra touch of elegance and flavor. It's the perfect appetizer or snack, particularly when served with warm pita bread or fresh vegetables for dipping. Despite its complex flavor profile, this recipe is surprisingly easy to make and is sure to impress at your next gathering. It's vegan-friendly, gluten-free, and full of healthy ingredients, making it a great choice for almost anyone.

Common questions

Can I use other types of eggplant? Yes, you can use other types of eggplant such as Italian eggplant or Japanese eggplant. Adjust the cooking time accordingly based on the size of the eggplant.
Can I use store-bought tahini? Absolutely! Store-bought tahini works perfectly fine for this recipe. Just make sure to give it a good stir before measuring.
Can I skip the garlic? If you're not a fan of garlic, you can omit it from the recipe. However, garlic adds a wonderful flavor to the baba ganoush, so it's recommended to include it if possible.
How long can I store baba ganoush? You can store baba ganoush in an airtight container in the refrigerator for up to 5 days. It may slightly darken in color over time, but it will still be safe to eat.
Can I freeze baba ganoush? Yes, you can freeze baba ganoush for up to 3 months. Thaw it in the refrigerator overnight before using, and give it a stir before serving.
Can I adjust the seasonings to my taste? Absolutely! Feel free to adjust the amount of lemon juice, garlic, cumin, or salt according to your personal preference. Start with the suggested measurements and add more as desired.

Serving dishes and utensils

Food processor - A food processor is essential for blending and pureeing the ingredients to create a smooth baba ganoush.
Baking sheet - A baking sheet is needed to roast the eggplants in the oven.
Fork - A fork is useful for piercing the eggplants before roasting.
Spoon - A spoon is needed to scoop out the cooked flesh of the eggplants.
Serving dish - A serving dish is necessary to present and serve the baba ganoush.
Knife - A knife is useful for mincing garlic and chopping fresh parsley.

Origin stories

Baba Ganoush is a beloved dish that hails from the Middle East. Its name is Arabic in origin and translates to "spoiled dad" or "pampered papa", suggesting it was a dish created to please a particular, perhaps fussy, member of the household. While it's enjoyed in various forms throughout the Middle East and Mediterranean, the core elements remain the same: a base of roasted eggplant, enhanced with the rich undertones of tahini and the zest of lemon. The smoky, creamy result is a testament to the power of simple ingredients and warmth, much like the region it hails from.

Disclaimer: This recipe was not created by humans and we cannot ensure that it will turn out as expected. We do not guarantee or take any liability for the accuracy of this recipe (including steps, ingredients, nutritional information, and all sections on this page). You should check to make sure you are not allergic to any ingredients and take safety precautions while making this. The images on this page are generated by AI and may not accurately represent the result of making this recipe.