Vegan Eggplant Baba Ganoush Spread

Eggplant Baba Ganoush Spread is a Middle Eastern favorite that makes everyone happy and makes a great snack. Babaganoush is a Mediterranean Roasted Eggplant Dip with tahini paste and lemon juice that is a complete crowd-satisfier.

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Learning to make this easy Eggplant Baba ganoush 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.

Enjoy it with a deliciously fresh Tabbouleh Salad or next to any of our delicious flavored hummus recipes: roasted pumpkin hummus and pink beet hummus.

Ingredients

• Eggplants (Italian or American black eggplants)
• Lemon juice
• Garlic cloves
• Smoked Paprika (to add a smoky flavor)
• Ground cumin
• Extra virgin olive oil
• Tahini (sesame paste, important to use good quality Tahni paste- Aim for a Lebanese or Greek brand).

Baba ganoush is similar to hummus because they are both spreads, but it calls for roasted eggplant instead of chickpeas, and the preparation method is different. Both dips are Middle-Eastern foods, and they are often served together with pita bread and raw vegetables.

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

Instructions

Making baba ganoush is very simple.

First the eggplants. Burn the Eggplants on an open flame.

I roast the eggplant on top of an open flame. This adds to the smokiness. You can pinch it with the fork to avoid the entire eggplant exploding. Using smoked good quality smoked sweet paprika as a garnish adds some extra smokiness, too.

Roasting the eggplants with this method concentrates their flavor and ensures that your spread turns out silky.

Remove the Eggplants from the heat at let them rest for 5 minutes in a plastic bag.

Peel the Eggplants with a saw blade knife.

Mash the eggplants and make a puree. Do not use a food processor. The texture here is Key!

Second, the seasonings. Add the lemon juice, tahini sauce, extra virgin olive oil, mashed garlic cloves, ground cumin, smoked paprika, and sea salt.

Finally, taste and adjust for salt and lemon. Add a pinch of smoked paprika on top and a splash of good olive oil. You can also top it with fresh pomegranate.

Pairing

I use this Eggplant Baba ganoush recipe as a dip and 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.

A Middle-Eastern Meze, which is a number of small dishes served where everyone grabs, without having to serve a single plate, usually include this Babaganoush, plus Hummus, Tabbouleh salad, Roasted Bell Pepper Dip (Muhammara), red pepper hummus, and Crispy Falafel. Find all these delicious recipes on this site.

It has a very intense, delicious, and particular flavor that is hard to find in other eggplant-based recipes. The intensity is given by both the Tahini and the burnt eggplant; you can tune it up with the juice of the fresh lemon.

Here The cooking method is the key! I like to use the puree as a base for other recipes and even stuffing for ravioli.

Curious about Eggplant's benefits?

Learn about the surprising health benefits of eggplant.

FAQ

When is the eggplant season?

The answer to this question is not so straightforward. Eggplant is harvested in the summer months but could be grown year-round depending on your location.

As a general rule, eggplants are planted between March and May in cold climates and between June and July in warm climates. There may also be some variances at different locations inside a state.

More Eggplant favorites

If you try this recipe, let us know! Leave a comment, rate it, and don't forget to tag a photo #ourplantbasedworld on Instagram. Cheers!

Food safety

We sometimes take for granted that we have years (or decades) of cooking experience that the average visitor may not. Add to, or remove from, the list below with health and safety tips.

• Cook to a minimum temperature of 165 °F (74 °C)
• Do not use the same utensils on cooked food that previously touched raw meat
• Wash hands after touching raw meat
• Don't leave food sitting out at room temperature for extended periods
• Never leave cooking food unattended
• Use oils with high smoking points to avoid harmful compounds
• Always have good ventilation when using a gas stove

See more guidelines at USDA.gov.

The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist's advice. See our full Nutritional Disclosure here.

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