Baba Ghanoush

Baba Ghanoush

Baba ganoush is a smoky, rich, and creamy eggplant dip, traditionally made by mixing tender roasted (or charred) eggplant and nutty tahini with garlic, citrus, and spices.


2 medium-sized eggplants

2 cloves of garlic, minced

2 tablespoons tahini (sesame paste)

2 tablespoons fresh lemon juice

2 tablespoons extra-virgin olive oil

1/2 cup vegan yogurt (unsweetened and plain)

1/2 teaspoon ground cumin

Salt, to taste

Fresh parsley, for garnish (optional)

Extra olive oil, for drizzling (optional)

Pita bread or vegetables, for serving

Smoked Paprika for garnish


Preheat your oven to 400°F (200°C). Place the eggplants on a baking sheet lined with parchment paper and prick them several times with a fork to prevent them from bursting while roasting.

Roast the eggplants in the preheated oven for about 40-45 minutes, or until they are completely softened and the skin is charred. You can also grill the eggplants over an open flame if you prefer.

Remove the eggplants from the oven and let them cool for a few minutes until they are safe to handle.

Cut the eggplants in half lengthwise and scoop out the flesh into a bowl, discarding the charred skin.

Using a fork or a potato masher, mash the eggplant flesh until it reaches a smooth consistency.

Add the minced garlic, tahini, lemon juice, olive oil, vegan yogurt, cumin, and a pinch of salt to the mashed eggplant. Mix well until all the ingredients are fully combined.

Taste the mixture and adjust the seasonings according to your preference by adding more lemon juice, salt, or olive oil if needed.

Transfer the Baba ghanoush to a serving bowl. If desired, garnish with fresh parsley and drizzle some extra olive oil on top.

Serve Baba ghanoush with warm pita bread or a variety of fresh vegetables like cucumber, carrot sticks, or bell pepper slices.

By adding vegan yogurt, you'll get a creamy and tangy twist to the traditional Baba ghanoush. Enjoy!

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Today’s stream is all about Baba ghanoush!

Eggplant, also known as aubergine, is a vegetable that is widely used in cooking around the world. It belongs to the nightshade family, Solanaceae, and is native to the Indian subcontinent. Eggplants come in various shapes, sizes, and colors, ranging from small and round to long and slender, and they can be purple, white, green, or even striped, depending on the variety.

Eggplants can be prepared in a variety of ways, including baking, roasting, grilling, frying, or sautéing. They are versatile ingredients and are used in numerous dishes worldwide, such as ratatouille, moussaka, baba ganoush, caponata, and curries. In some cuisines, eggplant is even used as a meat substitute in vegetarian and vegan recipes due to its hearty texture.

In terms of nutrition, eggplants are low in calories and fat, making them a good choice for those looking to maintain a healthy diet. They are a good source of dietary fiber and contain various vitamins and minerals, including vitamins C, K, and B6, as well as potassium and manganese.

When selecting an eggplant, choose one that is firm and smooth, without any wrinkles, blemishes, or discoloration. The skin should be shiny and taut. Larger eggplants may have more developed seeds, which can sometimes be bitter, so if you prefer a milder flavor, opt for smaller or younger eggplants. Eggplants can be stored at room temperature for a few days, but if you need to store them longer, place them in the refrigerator.

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