Vegan Baba Ganoush is a classic Mediterranean/Middle Eastern salad made with roasted eggplant, tahini, and seasonings. It's delicious as a spread or dip.
Vegan Baba Ganoush is a delicious, savory eggplant salad that's terrific as a dip, spread, or side dish.
It's a classic part of many Mediterranean and Middle Eastern meals and is especially delicious with warm pita bread.
Serve it as part of a mezze platter alongside hummus, tahini, and other salads, or use it as a spread in a pita, wrap, or sandwich.
It's also a great appetizer for parties, picnics, barbecues, and family gatherings.
And since it's made with roasted eggplant and tahini, this baba ganoush is naturally vegan and dairy-free.
You can also adjust the seasonings to your taste, making it as mild, tangy, or garlicky as you like.
What ingredients are needed to make this baba ganoush recipe?
medium eggplants
tahini
granulated garlic
salt
cumin (optional)
Frequently Asked Questions (FAQs)
What is baba ganoush made of?
Baba ganoush is made primarily with roasted eggplant, tahini, lemon juice, garlic, and seasonings. The eggplant is roasted until soft and smoky, then mixed with the other ingredients into a creamy dip or spread.
Is baba ganoush vegan?
Yes. Traditional baba ganoush is generally made with plant-based ingredients, including roasted eggplant and tahini, so this recipe is vegan as well as dairy-free.
How do I get a smoky flavor in baba ganoush?
Roasting the eggplant until the skin is deeply charred gives baba ganoush its characteristic smoky flavor. You can roast the eggplant in the oven or use a direct-flame method for even more char.
Can I make baba ganoush without tahini?
Tahini is a traditional ingredient in baba ganoush and gives the dip its creamy texture and nutty flavor. For the intended flavor and texture of this recipe, I recommend using tahini.
How should I serve baba ganoush?
Serve baba ganoush as a dip or spread with warm pita bread, or as part of a mezze platter with hummus, salads, and other Middle Eastern dishes. It's also delicious in sandwiches and wraps.
How long does homemade baba ganoush last?
Store baba ganoush in an airtight container in the refrigerator for up to 3 to 4 days. Give it a good stir before serving.
How do I cook the eggplant?
The eggplants for this salad are roasted. You can do this in several simple ways:
1) Roast over an open flame: Poke a fork or a knife into the eggplant in several places to allow air to escape. Then, place the eggplant over a burner with open flame on your stove (cover around the burner with aluminum foil first to protect it from the eggplant, which will leak as it cooks).
Some people first wrap the eggplant in aluminum foil before placing it on the flame, so whichever way works for you.
Turn or reposition the eggplant every 5-10 minutes as the part over the flame has blackened and has shriveled a bit, until the entire eggplant has blackened and shriveled somewhat. This is the best way to prepare it (over an open flame) because of the smoky flavor it gives.
2) Roast over an electric stove: The same as the process above, but use a grill pan over the burner.
3) Roast in the oven: Poke a fork or a knife into the eggplant in several places to allow air to escape. Place the eggplant on a baking tray or in a baking pan lined with aluminum foil or baking paper.
Place in an oven at a high temperature (400°F-you can use a higher temperature, but check more often) and turn the eggplant every 10-15 minutes or so until the entire eggplant has blackened and shriveled somewhat.
4) Broil in the oven: Poke a fork or a knife into the eggplant in several places to allow air to escape. Place the eggplant on a baking tray or in a baking pan lined with aluminum foil or baking paper.
Place in an oven on broil and turn the eggplant every few minutes or so until the entire eggplant has blackened and shriveled somewhat.
They are ready when you can easily slide a fork or knife through the skin and meat of the eggplant.
Many people don't bother to make salad out of it. They just slice it open, sprinkle it with salt and/or pepper, or drizzle or pour tahini over it, and eat it right out of the skin, such as with: Easy Roasted Eggplant
What is interesting about eggplants?
The eggplant is native to India and Asia, where it can be found growing wild, and it is believed that eggplants were brought to Europe sometime during the 7th or 8th century.
Australians and Americans call the vegetable eggplant, while in England it is called an aubergine, from the French word for this vegetable.
Because of its meaty texture, eggplant is used instead of meat in some vegetarian versions of meat recipes.
While there are a variety of types of eggplants, the one for this recipe is the large, egg-shaped (or teardrop-shaped), blackish-purple one with the meaty inside.
Eggplants have health benefits, as they contain antioxidants like vitamins A and C, which help protect your cells against damage, and are low in calories.
Eggplant is naturally a little bitter. If you find that to be the case, you can draw out the bitterness by sprinkling it with salt and letting it sit awhile. If you are using slices or pieces, slightly salt after cutting. I have personally never found this to be a problem when cooking with eggplants.
If you do use salt, MAKE SURE to rinse it off before cooking the eggplant, or the salt will become a part of your dish!
Personally, I have never salted my eggplants before using them (and I have used eggplants in two countries) and have never had any problem with bitterness, but if you have any concern, please do.
Love Middle Eastern salads? Try these!
Vegan Baba Ganoush
Delicous, easy, and vegan Middle Eastern salad of eggplant, tahini, and spices.
Ingredients
- 2 medium eggplants
- ⅓ cup tahini
- ½ teaspoon granulated garlic or to taste
- ½ teaspoon salt or to taste
- ½ teaspoon cumin (optional)
Instructions
- Cut off the calyx (green top) of the eggplant.
- Roast the eggplants (choose your preferred method—see NOTES)
- Peel off the burnt peel to access the cooked meat of the eggplant, or alternately, cut open the eggplant and scoop out the inside.
- Place in a blender with the tahini, granulated garlic, salt, and cumin, if desired, and blend well.
- Serve with olive oil or use as a spread.
Notes
* You can do this in several simple ways:
1) Roast over an open flame: Poke a fork or a knife into the eggplant in several places to allow air to escape. Then, place the eggplant over a burner with open flame on your stove (cover around the burner with aluminum foil first to protect it from the eggplant, which will leak as it cooks). Turn or reposition the eggplant every 5- 10 minutes as the part over the flame has blackened and has shriveled a bit, until the entire eggplant has blackened shriveled somewhat. This is the best way to prepare it (over an open flame), because of the smokey flavor it gives.
2) Roast over an electric stove: The same as the process above, but use a grill pan over the burner.
3) Roast in the oven: Poke a fork or a knife into the eggplant in several places to allow air to escape. Place the eggplant on a baking tray or in a baking pan lined with aluminum foil or baking paper. Place in a oven on a high temperature (400°F - you can use a higher temperature, but check more often) and turn the eggplant every 10-15 minutes or so until the entire eggplant has blackened shriveled somewhat.
4) Broil in the oven: Poke a fork or a knife into the eggplant in several places to allow air to escape. Place the eggplant on a baking tray or in a baking pan lined with aluminum foil or baking paper. Place in a oven on broil and turn the eggplant every few minutes or so until the entire eggplant has blackened shriveled somewhat.
Nutrition Information:
Yield:
4Serving Size:
1Amount Per Serving: Calories: 219Total Fat: 11gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 9gCholesterol: 0mgSodium: 275mgCarbohydrates: 29gFiber: 8gSugar: 9gProtein: 6g
