Vegan baba ganoush

This vegan baba ganoush recipe is made from aubergine, tahini, garlic and lemon juice. The ingredients combine to make a dangerously moreish, creamy aubergine dip that's perfect with any mezze spread.

Course Appetizer

Cuisine Mediterranean, Vegan

Keyword vegan baba ganoush

Prep Time 10

Cook Time 45

Total Time 55

Servings people

Calories 223kcal

Author Cook Veggielicious

Ingredients

To roast the aubergines

2 aubergines eggplant
2 tablespoons olive oil

To make the dip

1 tablespoon tahini
1 teaspoon ground cumin optional
2 tablespoons olive oil
2 lemons juiced
2 cloves garlic crushed
pinch salt to taste

To serve

Small handful of flat leaf parsley finely chopped
Paprika for garnish
Extra olive oil optional

Metric - US customary

Instructions

Pre-heat the oven to 180°C (fan)/200°C/ gas mark 6. Lightly grease a baking tray.
Cut the aubergines in half lengthways. Using a sharp knife cut a criss cross pattern into the aubergine flesh. Take care not to cut through the skins. Brush with olive oil and place in the oven for 40-45 minutes until soft.
When cooked remove from the oven and leave aside to cool.
When cool remove the skins from the aubergine. Place all the ingredients apart from the salt, parsley and paprika into a food processor or high speed blender. Pulse until well combined.
Taste and season with salt if needed.
Transfer to a bowl and serve with chopped flat leaf parsley, paprika and extra olive oil if desired.

Notes

Nutritional information is approximate and is intended as a guide.
The nutritional information has been calculated without the serving suggestions.

Nutrition