Vegan Eggplant Baba Ganoush Spread

Eggplant Baba Ganoush Spread is a Middle Eastern favorite that makes everyone happy and makes a great snack.

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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.

Ingredients

• Eggplants (Italian or American black eggplants)
• Lemon
• Garlic
• Smoked Paprika
• Ground cumin
• 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

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 letting 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!

Taste for and adjust for salt and lemon. Add the Paprika on top and a splash of good olive oil.

Pairing

I use Eggplant Baba ganoush 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),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 Eggplants benefits?

Learn 7 Surprising Health Benefits of Eggplants

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

• Mom's Pickled Eggplants
• This Hummus is perfect add it to your appetizer's table

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!

Recipe: Vegan Baba ganoush Spread

Gus

A middle-eastern favorite that makes everyone happy and makes a great snack.

5 from 13 votes

Print Recipe

Prep Time 5 mins

Cook Time 20 mins

Resting Time 5 mins

Total Time 30 mins

Course Savory Snack, Sides

Cuisine Gluten-Free, Middle-Eastern, Plant-based, Vegan, Vegetarian

Servings 4 Servings

Calories 256 kcal

Ingredients

 

CupsMetric

 

1x2x3x

• 2 eggplants medium (Italian or American black eggplants)
• ⅓ cup tahini sesame paste
• 3 garlic cloves roasted or 1 raw
• 2 juiced fresh lemons
• ½ teaspoon cumin
• ½ teaspoon sea salt or more to taste

To Serve:

• 1 tablespoon olive oil extra-virgin
• ¼ teaspoon paprika preferably smoked
• ½ pomegranate red seeds
• parsley chopped, to garnish

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).
  2 eggplants
• 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.
  ⅓ cup tahini, 3 garlic cloves, 2 juiced fresh lemons, ½ teaspoon cumin, ½ teaspoon sea salt or more to taste, 1 tablespoon olive oil, ¼ teaspoon paprika
• 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 and/or pomegranate seeds.
  ½ pomegranate

Video

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, babaganoush, eggplant

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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 point 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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