Baba ganoush is a traditional Middle Eastern recipe, naturally vegan, it can be easily modified to a whole food plant based diet by omitting oil. Smoky, rich and satisfying dip, traditionally part of Middle Eastern mezze, but you can also use it as a spread with sandwiches, top up for your Buddha Bowls or rich salad dressing
✅2 tablespoon tahina
✅2 tablespoon olive oil (optional)
✅1 garlic cloves
✅Juice from 1 lemons
✅1/2 teaspoon cumin
✅20 g parsley
✅ pepper to taste
1. Grill the eggplants in hot oven until shriveled (45-55 minutes). Turning occasionally
2. Place the roasted eggplant pulp into a bowl with half of the smoky cooking liquid. Discard the skin. Let the eggplant return to room temperature.
3. Add tahini, garlic, fresh lemon juice, cumin, salt, pepper and olive oil to the bowl. Use a fork and/or spoon to mash together the mixture, using firm pressure to break up the tahini paste, roasted garlic, and any stringiness of the eggplant. Mix until well combined. Note - I don't recommend using a food processor here, the texture is most authentic when using a fork to mash.
4. If you prefer a cold dip, chill in the refrigerator prior to garnishing. Store refrigerated, in an airtight container.
Happy Cooking 👩🍳👩🍳👩🍳