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!