Authentic Lebanese Baba Ganoush Recipe - Roasted Eggplant Dip (oil-free, wfpb, vegan)
Vegan Baba Ganoush - is an oil-free, creamy Lebanese dip made from roasted eggplants that is great as a party snack or appetizer. With hummus and this delicious aubergine spread, you can make a great antipasti platter for your next party or simply if you fancy a delicious dip.vegan | vegetarian | oil-free | sugar-free | dairy-free | gluten-free | nut-free | soy-free | wholesome | healthy | whole food plant-based (wfpb)
Servings 4
Calories 159kcal
Ingredients
- 1 large eggplant
- ¼ cup of tahini
- Lemon juice from 1 lemon
- 2 cloves of garlic roasted
- ¼ teaspoon of salt
- ¼ teaspoon cumin
- ¼ teaspoon liquid smoke opt
- A pinch of cayenne pepper
Instructions
- Wrap the eggplant in aluminum foil and roast it in the preheated oven at 350°F (175°C) for about 45-60 minutes until it is soft.
- If you poke the eggplant with a knife and it is soft, take it out of the oven and let it cool for about 10 minutes.
- Now cut off the top of the eggplant and peel off the skin. You can throw away the peel and roughly dice the pulp. Drain the eggplant for about 5-10 min to get rid of excess water.
- Place all ingredients in a food processor and process the dip until creamy. It takes about 1 minute.
- Taste the Baba Ganoush again briefly and season to your taste.
Nutrition
Serving: 1g | Calories: 159kcal | Carbohydrates: 21g | Protein: 4g | Fat: 9g | Saturated Fat: 1g | Polyunsaturated Fat: 7g | Sodium: 144mg | Fiber: 6g | Sugar: 6g