Lebanese  Baba Ganoush

Yield

4 people

Time

40 minutes

Vegan Baba Ganoush Lebanese recipe from scratch, a creamy Middle Eastern Levantine dip (originally Lebanese) meaning “ spoiled dad “ or as the French call it “caviar d’aubergines” or eggplant caviar.

Ingredients

– 3 Italian eggplants medium size – 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

1. Cooking the eggplant! The most crucial step of this recipe is cooking the eggplant. It must get soft and most importantly smoky. So the best way to achieve that deep flavor throughout is to cook them on the grill, cast iron skillet or under the broiler until charred all over. Roasting in the oven is also an option but will lack in the smokiness so consider that. 

2.  The texture! I prefer to hand chop the eggplants and keep a little texture in my dip while still creamy. If you want a super smooth fine creaminess feel free to bring out the food processor to get the job done, but really it’s totally unnecessary extra dirty dishes.

3. The spices! Earthy, smoky spices is what gives this Lebanese dip its authentic flavors: cumin and smoked paprika in a tiny amount elevate this dip to epic status. Don’t overdo it, there is such a thing as too much of a good thing.

4.  The creaminess! It’s all in that tahini aka sesame butter. Choose an organic one that lists whole sesame seeds as the only ingredient.

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