eggplant babaganoush

Vegan Eggplant Babaganoush Spread

Gluten-FreeVeganDairy-FreeVegetarian

 Eggplant Babaganoush is Middle Eastern favorite that makes everyone happy and makes a great snack.

I use Eggplant Babaganoush as a dip, but also as a spread for sandwiches to make them richer. As an eggplant lover, this is probably one of the easiest recipes that I go to when I need to cater to a big crowd.

It has a very intense and particular flavor that is hard to find in other eggplant-based recipes due to the cooking method. I like to use the puree as a base for other recipes and even stuffing for ravioli.

Learning to make the Eggplant Babaganoush opened a new window for me because the process of roasting the eggplants and then adding some spices was something I kept to make other things such as pasta fillings for Ravioli.

The traditional method is for the eggplant to broiled over an open flame before peeling, so that the pulp is soft and has a smoky taste, and this is exactly how I like to make it. It is a typical starter (meze) of the regional Levant cuisine.

eggplant babaganoush

Vegan Babaganoush Spread

Gus
A middle-eastern favorite that makes everyone happy and makes a great snack.
5 from 2 votes
Prep Time 5 mins
Cook Time 20 mins
Resting Time 5 mins
Total Time 30 mins
Course Sides, Snack
Cuisine Gluten-Free, Middle-Eastern, Plant-based, Vegan, Vegetarian
Servings 4 Servings
Calories 256 kcal

Ingredients
 
 

To Serve:

  • 1 tablespoon olive oil extra-virgin
  • ¼ teaspoon paprika preferably smoked
  • ½ pomegranate red seeds

Instructions
 

  • Pierce the eggplants with a fork, roast them on an open flame (or in the oven if you don’t have a gas stove).
  • Allow eggplant to roast over the flame for 20-25 minutes, moving them every 5 minutes. The larger the eggplant, the longer it will take to roast.
  • When finished, remove from the flame and put them on a plastic bag, let them rest for 5 mins, save the steamed liquid and proceed to peel it with a sawed knife. Discard the skin.
  • Let the eggplant return to room temperature and proceed to peel the skin with a saw blade knife.
  • Mash the eggplant pulp with a fork or a masher.
  • Mix all the ingredients plus some of the eggplant liquid, about 2-3 tablespoons.
  • Make sure all the ingredients are well mixed until you have an uniform paste.
  • Drizzle with olive oil and paprika and garnish with fresh parsley.

Notes

I don’t recommend using a food processor here. The texture is much better when using a fork.

Nutrition

Calories: 256kcalCarbohydrates: 30gProtein: 7gFat: 15gSaturated Fat: 2gSodium: 305mgPotassium: 788mgFiber: 11gSugar: 14gVitamin A: 91IUVitamin C: 39mgCalcium: 73mgIron: 2mg
Keyword aurbegine, eggplant
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Nutrition Facts
Vegan Babaganoush Spread
Amount per Serving
Calories
256
% Daily Value*
Fat
 
15
g
23
%
Saturated Fat
 
2
g
13
%
Sodium
 
305
mg
13
%
Potassium
 
788
mg
23
%
Carbohydrates
 
30
g
10
%
Fiber
 
11
g
46
%
Sugar
 
14
g
16
%
Protein
 
7
g
14
%
Vitamin A
 
91
IU
2
%
Vitamin C
 
39
mg
47
%
Calcium
 
73
mg
7
%
Iron
 
2
mg
11
%
* Percent Daily Values are based on a 2000 calorie diet.

Don’t forget to get a look to another Eggplant favorite snack:

Mom’s Pickled Eggplants

Curious about Eggplants benefits?

Learn 7 Surprising Health Benefits of Eggplants

Disclaimer: Please note that some of the links here are affiliate links and I will earn a commission if you purchase through those links. I use all of the products listed and recommend them because they are companies that I have found helpful and trustworthy. 

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