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Vegan Baba Ghanoush Recipe

Name: Vegan Baba Ghanoush Recipe
Prep time: 10 min
Total time: 80 min
Ingredients: 2 large eggplants; 3 cloves of garlic, minced; 1/4 cup tahini; 1/4 cup freshly squeezed lemon juice; 2 tablespoons olive oil; Salt and pepper, to taste; Chopped fresh parsley or cilantro, for garnish; Pita bread or raw vegetables, for serving

Cuisine Diet Gluten-free Low-carb Middle Eastern Vegan

How to make Vegan Baba Ghanoush ?

Preparation Time: 10 minutes
Cooking Time: 40 minutes
Serve: 4-6

Ingredients for Vegan Baba Ghanoush Recipe

#	Ingredients
1.	2 large eggplants
2.	3 cloves of garlic, minced
3.	1/4 cup tahini
4.	1/4 cup freshly squeezed lemon juice
5.	2 tablespoons olive oil
6.	Salt and pepper, to taste
7.	Chopped fresh parsley or cilantro, for garnish
8.	Pita bread or raw vegetables, for serving

Steps of Vegan Baba Ghanoush Recipe

#	Steps
1.	Preheat your oven to 400°F (200°C).
2.	Line a baking sheet with parchment paper.
3.	Pierce the eggplants a few times with a fork, then place them on the prepared baking sheet.
4.	Roast the eggplants in the preheated oven for 35-40 minutes, or until the skin is charred and the eggplants are soft.
5.	Remove the eggplants from the oven and let them cool for a few minutes.
6.	Cut the eggplants in half lengthwise and scoop out the flesh with a spoon.
7.	Place the eggplant flesh in a colander and let it drain for about 10 minutes.
8.	In a food processor or blender, combine the eggplant flesh, garlic, tahini, lemon juice, and olive oil.
9.	Blend until the mixture is smooth and creamy. If the mixture is too thick, add a bit of water or olive oil to thin it out.
10.	Season the Baba Ghanoush with salt and pepper to taste.
11.	Transfer the dip to a serving bowl and garnish with chopped fresh parsley or cilantro.
12.	Serve the Baba Ghanoush with pita bread or raw vegetables.

Tips:

You can also roast the eggplants on a gas stove or grill for a smokier flavor.
To make the dip spicier, add a pinch of cayenne pepper or a dash of hot sauce.
Leftover Baba Ghanoush can be stored in an airtight container in the refrigerator for up to 3-4 days.
If you don't have tahini, you can substitute it with almond butter or peanut butter.
You can also add other herbs and spices, such as cumin or paprika, to the dip for extra flavor.