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Vegan Baba Ganoush

Vegan Baba Ganoush Lebanese Recipe
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Indulge in the creamy, smoky delight of Vegan Baba Ganoush, a beloved Lebanese dip that brings the vibrant flavors of the Mediterranean to your table. This easy-to-make recipe features roasted eggplants blended with tahini, fresh lemon juice, and garlic, creating a rich and satisfying appetizer that’s perfect for any occasion. Whether you’re hosting a gathering or enjoying a cozy night in, this dip is versatile enough to pair with crispy pita chips, fresh veggies, or as part of a mezze platter. With its healthy ingredients and simple preparation, Vegan Baba Ganoush is sure to impress family and friends alike!

Ingredients

Scale
  • 3 Italian eggplants (medium size)
  • 4 tbsp tahini
  • 1 lemon (juiced)
  • 2 large cloves garlic (grated)
  • 1/4 tsp ground cumin
  • 1/2 tsp smoked paprika
  • 1–2 tbsp chopped Italian parsley or dill
  • 4–5 tbsp extra virgin olive oil (optional)

Instructions

  1. Preheat a cast iron skillet over medium-high heat. Poke holes in the eggplants and place them on the skillet. Char until blackened on all sides, then cool in a bowl.
  2. Peel off charred skins from cooled eggplants and place flesh in a fine strainer to drain excess moisture.
  3. Chop the drained eggplant finely or blend in a food processor for smoother consistency.
  4. In a medium bowl, whisk together tahini, olive oil (if using), lemon juice, grated garlic, ground cumin, and smoked paprika until smooth.
  5. Fold in chopped eggplant and parsley until well combined. Season with sea salt to taste.
  6. Serve garnished with sesame seeds and fresh herbs alongside pita chips or veggie dippers.

Nutrition

Find it online: https://thecookingboard.com/vegan-baba-ganoush-lebanese-recipe/