The BEST dip, sauce, or spread for all of your Mediterranean food needs!
Most of the classic meals my mother would cook for me as a child were part of her New Jersey upbringing. Lasagna, chicken parmesan, baked ziti, etc. But, one that was more out of the ordinary was baba ghanoush! And let me tell you, it was by far my favorite! Might be a little controversial, but I even prefer baba ghanoush to hummus!
This recipe is:
– full of fresh garlic; perfect for those of us who are a little (lot) bit garlic obsessed
– only requires a couple of simple ingredients
– and takes incredible on a wide variety of breads, salads, pastas, proteins, etc.!
Vegan Baba Ghanoush
The BEST dip, sauce, or spread for all of your Mediterranean food needs!
Prep Time: 20 mins – Cook Time: 35 mins – Yield: approx ~2 cups
Ingredients:
– 2 medium eggplants
– 1/2 cup sunflower seed butter (tahini works too, but is more bitter)
– 5 cloves of garlic; peeled
– 1 tsp pepper
– 1 tsp salt
– 2 tbsp olive oil
– (optional) 1-2 tsp paprika
Instructions:
- Preheat your oven to 425°
- Cut both eggplants in half vertically, cut a bunch of shallow slits on the flesh side, and sprinkle heavily with salt.
- Then, wait 15 minutes and then there should be a bunch of water droplets on the eggplant, you want to use a towel to get all of that water off.
- Then, lightly drizzle some olive oil and salt on each eggplant half, put them flesh side down on a baking sheet, and bake them at for 35 minutes or until super mushy.
- Then, place them in a container with the lid on until they cool down to room temperature (this will allow the steam to cook them a little further).
- Once cooled, use a fork to scrape out all the insides of the eggplant (we don’t want the skin).
- Then, add that eggplant and all the other ingredients into a food processor or blender and blend until smooth.
- Serve with some pita breads or veggies for dipping. Enjoy!
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