Vegan Baba Ganoush
Baba Ganoush is a rich, smoky, and creamy dip loved across Eastern Europe and the Mediterranean, made from eggplants that are first roasted until soft and tender, then blended with garlic, lemon juice, tahini, and olive oil. It has a wonderful deep, earthy flavour with a hint of smokiness from the roasting process, and is naturally vegan from its traditional roots. This recipe keeps the authentic taste and smooth texture perfectly, with no animal products needed at all.
Shared by paula
Time
45 min
Serves
5
Difficulty
easy
🛒 Ingredients
- 2 large firm eggplants
- 2–3 tbsp tahini (sesame paste)
- 2–3 tbsp fresh lemon juice
- 2 garlic cloves, minced or crushed
- 3 tbsp extra virgin olive oil
- Salt and black pepper to taste
- Optional: ½ tsp ground cumin or smoked paprika
- To serve: Fresh parsley, extra olive oil, toasted pita bread or vegetable sticks
👩🍳 Instructions
- 1
Preheat your oven to 200°C / 400°F. Prick the eggplants all over with a fork so steam can escape while cooking. Place them on a baking tray and roast for 30–35 minutes until the skin is charred and the flesh feels very soft and collapsed.
- 2
Remove from the oven and let them cool completely. Peel off the charred skin, then squeeze gently to remove excess liquid — this keeps the dip creamy rather than watery.
- 3
Place the soft eggplant flesh in a bowl or food processor. Add tahini, lemon juice, garlic, olive oil, salt, pepper, and spices if using. Mash or blend until smooth, or leave it slightly chunky if you prefer more texture.
- 4
Taste and adjust the seasoning — add more lemon juice for brightness, or extra salt and pepper to suit your taste.
- 5
Spoon into a serving bowl, drizzle generously with extra olive oil, sprinkle with fresh parsley and a little black pepper or paprika. Serve warm or at room temperature with toasted pita bread.