Vegan Baba Ganoush Lebanese Recipe
If you’re in search of a delicious, plant-based dip that will elevate any gathering or weeknight meal, look no further than this Vegan Baba Ganoush Lebanese Recipe. This creamy and smoky eggplant dip combines charred Italian eggplants with tahini, lemon juice, and aromatic spices to create a dish that’s as flavorful as it is wholesome. Perfect as a snack with pita chips or fresh veggies, this dip is both satisfying and healthy.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: Approximately 4 servings 1x
- Category: Appetizer
- Method: Roasting
- Cuisine: Lebanese
Ingredients
Scale
- 3 medium Italian eggplants
- 4 tbsp tahini
- 4–5 tbsp extra virgin olive oil (or replace with additional tahini)
- 1 lemon (juiced)
- 2 large cloves garlic (grated)
- 1/4 tsp ground cumin
- 1/2 tsp smoked paprika
- Fresh parsley or dill (for garnish)
Instructions
- Preheat your skillet over medium-high heat. Poke eggplants with a knife and roast until charred on all sides. Allow to cool.
- Peel off the charred skin and drain excess moisture using a fine strainer.
- Chop the eggplant flesh finely or blend for a smoother texture.
- In a bowl, whisk together tahini, olive oil (if using), and lemon juice until creamy. Stir in garlic, cumin, smoked paprika, and the chopped eggplant.
- Taste and adjust seasonings as needed before serving chilled or at room temperature.
Nutrition
- Serving Size: 60g
- Calories: 100
- Sugar: 2g
- Sodium: 40mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 3g
- Protein: 3g
- Cholesterol: 0mg
Find it online: https://lilrecipe.com/vegan-baba-ganoush-lebanese-recipe/