Baba Ganoush (Vegan & Oil-Free)

Baba Ganoush (Vegan & Oil-Free)

While they’re not the same thing, if you love hummus, you should definitely try Baba Ganoush if you haven’t before! Hummus is great but sometimes you just want to switch it up. Baba Ganoush is a dip made with roasted eggplant, garlic, lemon, and a few other simple ingredients. This delicious dip is a Mediterranean dish. I find a lot of baba ganoush from the store is filled with unnecessary ingredients that end up making the dish not even close to how it is traditionally prepared. All you need is a few basic simple ingredients to make this dip traditional and delicious! You’ll love serving this quick and easy dip as an appetizer this holiday season for parties and gatherings. But it’s also amazing for anytime of the year, especially when you’re a bit sick of hummus and you want something else instead. 

vegan baba ganoush

Baba ganoush is very simple to prepare. Just roast 2 medium eggplants whole, then slice them and remove the flesh from inside. Blend all of the ingredients together in a food processor until you get the consistency you like and you’re all set! Typically, baba ganoush is served chilled, but it doesn’t take long for the vegan baba ganoush to cool down after it’s been prepared. Since I like to cook oil-free when possible, I omitted oil from this recipe and substituted it with tahini instead. I love the flavours of the roasted eggplant, lemon, parsley, garlic, and tahini together.  I recommend serving the vegan baba ganoush with veggies, crackers, pita bread, baguette, tortilla chips, and more! It’s also really delicious on sandwiches, pitas, and wraps. This recipes serves around 3-4 people if you’re eating it as a dip, but if you’re making it for yourself and using it as a dip or condiment, it will last you many uses. Enjoy! 

vegan baba ganoush
vegan baba ganoush

Baba Ganoush (Vegan & Oil-Free)

A delicious baba ganoush that is more on the traditional site, and is vegan, oil free, and gluten free.
Prep Time10 mins
Cook Time30 mins
Total Time40 mins
Course: Appetizer
Cuisine: Mediterranean
Servings: 3 people

Ingredients

  • 2 medium eggplants
  • 1/4 cup tahini or to taste
  • 1/4 cup lemon juice
  • 2 to 3 cloves garlic
  • 1/2 tsp  ground cumin
  • 3/4  tsp  sea salt
  • 2 tbsp  chopped fresh parsley

Instructions

  • Preheat the oven to 425 degrees F. Line a baking sheet with foil or parchment. Pierce the eggplants several times all over with a fork. Place the eggplants whole on the baking sheet and bake them in oven for about 30 minutes or until soft. Turn them over after 15 minutes to ensure even cooking. Make sure the eggplant is nice and soft before removing it from the oven, and cook longer if you need to. 
  • While the eggplants are roasting, add the rest of the ingredients to a food processor and blend until smooth.
  • Take the eggplant out of oven. Slice them in half and use a fork to remove the flesh of the eggplant. Discard the skin and transfer the flesh to the food processor and pulse a few times until just combined, or until you achieve your desired texture. Taste the baba ganoush and adjust flavours as necessary. If your eggplants were on the large size, you might need to add more tahini and salt. 
  • Cool, serve, and enjoy!

For personal meal plans or nutrition advice from a Registered Holistic Nutritionist, you can contact me at kathyrhn@gmail.com

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