Authentic Lebanese Baba Ganoush Recipe - Roasted Eggplant Dip (oil-free, wfpb, vegan)

Name: Authentic Lebanese Baba Ganoush Recipe - Roasted Eggplant Dip (oil-free, wfpb, vegan)
Prep time: 10 min
Cook time: 40 min
Total time: 50 min
Ingredients: 1 large eggplant; 1/4 cup of tahini; Lemon juice from 1 lemon; 2 cloves of garlic, roasted; 1/4 teaspoon of salt; ¼ tsp cumin; ¼ tsp liquid smoke (opt); A pinch of cayenne pepper

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Prep Time: 10 minutes

Cook Time: 40 minutes

Total: 50 minutes

Servings: 4

Author : Jasmin

vegan baba ganoush oil free middle eastern

Authentic Lebanese Baba Ganoush Recipe - Roasted Eggplant Dip (oil-free, wfpb, vegan)

Ingredients

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Instructions

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Step 1

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.

Step 3

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.

Step 5

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.

Step 7

Place all ingredients in a food processor and process the dip until creamy. It takes about 1 minute.

Step 9

Taste the Baba Ganoush again briefly and season to your taste.