Name: Vegan Baba Ganoush Lebanese Recipe
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Cuisine: Lebanese
Ingredients: 3 medium Italian eggplants; 4 tbsp tahini; 4-5 tbsp extra virgin olive oil (omit or replace with tahini for WFPB + Plantricious compliance); 1 lemon, juiced; 2 large cloves garlic, grated; 1/4 tsp ground cumin; 1/2 tsp smoked paprika; 1-2 tbsp Italian parsley or fresh dill, chopped; 2 tsp sesame seeds (optional, for garnish)

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Introduction

Baba Ganoush is a smoky, creamy eggplant dip that brings the flavors of the Middle East right to your table. This vegan Lebanese recipe is simple to make and perfect as a snack, appetizer, or accompaniment to your favorite dishes.

A beige creamy dip with small green herb pieces is spread thickly inside a beige bowl. The dip is garnished with small black seeds, red chili flakes, and green herbs scattered on top. There is a shallow pool of olive oil in one area of the dip, adding a shiny yellow layer. A toasted browned bread slice with a rough texture is being dipped into the spread by a woman's hand from the right side. The bowl is placed on a white marbled surface with small green herb sprigs and tiny flower petals around it, and a soft pink cloth is partially visible underneath the bowl. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

3 medium Italian eggplants
4 tbsp tahini
4-5 tbsp extra virgin olive oil (omit or replace with tahini for WFPB + Plantricious compliance)
1 lemon, juiced
2 large cloves garlic, grated
1/4 tsp ground cumin
1/2 tsp smoked paprika
1-2 tbsp Italian parsley or fresh dill, chopped
2 tsp sesame seeds (optional for garnish)

Instructions

Step 1: Preheat a cast iron skillet or griddle over medium-high heat. Poke each eggplant in several spots with a sharp knife. Place the eggplants on the hot skillet and cook until charred on all sides. Transfer to a bowl to cool. (Alternatively, you can cook them on an outdoor grill, under the broiler, over an open flame, or bake in the oven. Note that open flame adds a smoky flavor but is messier, while oven baking is less smoky.)
Step 2: Once cool enough to handle, peel off the charred skins and discard them. Place the peeled eggplant in a fine strainer and let any excess moisture drain into a bowl.
Step 3: Transfer the drained roasted eggplant to a cutting board and finely chop it with a sharp knife. You can also pulse it a few times in a food processor if you prefer a smoother dip, but chopping by hand keeps a nice texture.
Step 4: In a medium bowl, whisk together tahini, olive oil, and lemon juice until smooth and creamy. Stir in grated garlic, cumin, and smoked paprika.
Step 5: Add the chopped eggplant and parsley to the tahini mixture. Fold everything together with a spatula until smooth and well combined. Season with sea salt and add more lemon juice to taste if desired.
Step 6: Serve the baba ganoush garnished with sesame seeds, fresh herbs, and chili flakes if you like some heat. It pairs excellently with pita chips, pita bread, crusty bread, or fresh veggies like bell peppers, tomatoes, and cucumbers.

Tips & Variations

For a smokier flavor, try charring the eggplants over an open flame if you don’t mind a bit of mess.
You can swap fresh dill for parsley to change the herbaceous note.
Adjust the garlic amount to your liking; roasted garlic can offer a milder, sweeter taste.
For a nutty crunch, toast sesame seeds before garnishing.
To keep it oil-free, increase tahini and omit olive oil as noted for whole-food, plant-based diets.

Storage

Store baba ganoush in an airtight container in the refrigerator for up to 4 days. The flavors develop nicely after a few hours chilled. Reheat gently at room temperature or briefly in a warm spot; it’s delicious served cold or at room temperature.

How to Serve

A textured bowl filled with a creamy, light brown spread that has a slightly chunky texture throughout. The spread is topped with drizzles of golden olive oil, scattered black sesame seeds, small green herbs, and a few tiny red chili flakes, adding color contrast across the surface. The bowl sits on a white marbled background with a soft pink cloth partially visible underneath, and part of a white plate holding seeded, toasted bread slices is seen in the upper left corner. Near the bowl are whole garlic cloves and a bulb, enhancing the rustic look. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I roast the eggplants in the oven instead of a skillet?

Yes, you can roast eggplants in the oven at 425°F (220°C) for about 30-40 minutes until soft and slightly charred. However, this method produces less smoky flavor compared to grilling or charring over open flames.

Is baba ganoush gluten-free?

Yes, baba ganoush itself is naturally gluten-free. Just be sure to serve it with gluten-free dippers if you have dietary restrictions.