Step into the world of Middle Eastern cuisine with Vegan Baba Ganoush. This creamy, smoky aubergine dip has captivated taste buds for centuries. Baba Ganoush, with its smooth texture and rich flavours, is a culinary masterpiece that combines roasted aubergine with tahini, garlic, lemon juice, and olive oil.
This Vegan Baba Ganoush is:
- vegan
- gluten-free
- nutty
- tangy
- smoky
- smooth
- healthy
Ingredients for this recipe:
- Aubergine
- Garlic
- Tahini
- Olive oil
- Lemon
- Harissa
Can I use baba ganoush as a spread in sandwiches or wraps?
Absolutely, and that’s actually how I first got inspired to make it myself. I remember finding the most perfect aubergines at the supermarket one day and thinking I just had to try something new with them. Not long before that, I had eaten an incredible falafel sandwich in the city and they had added baba ganoush inside. It was so creamy and flavourful that it really stuck with me. So when I came home with those aubergines, I decided to give it a go. At the time, I also had a fresh loaf of homemade focaccia waiting for me, and instead of going for hummus as usual, I spread it with baba ganoush. Honestly, it was such a game changer.
What type of olive oil is best for this recipe?
For Baba Ganoush, extra virgin olive oil is usually the go-to because of its rich, fruity flavour that really complements the dip. But if you’re up for trying something different, unfiltered olive oil can be a great choice too, which I really love using. It has a more robust flavour and keeps more of those healthy antioxidants. Just keep in mind it’s a bit cloudier and doesn’t last as long, but it can add a really nice depth to your baba ganoush.
Quality wise, opting for organic olive oil is a great choice because it’s free from synthetic pesticides and fertilisers, making it healthier for you and kinder to the environment. Organic farming practices are usually more sustainable, promoting better soil health and biodiversity. Plus, you often get a purer, more natural flavour, which can really enhance your dishes. Same goes for your veggies too of course!
How to prevent your Baba Ganoush from becoming bitter:
I once had this happen to me which is why I thought including this information could be interesting to you too! Here’s what I can recommend to keep your Baba Ganoush from turning bitter. First, pick fresh, firm eggplants without any brown spots, they make all the difference. When roasting, let the eggplants get fully tender and nicely charred on the outside, but avoid any overly burnt bits when scooping out the flesh, as this usually has a bitter note. Also, be mindful with the tahini and garlic, too much can add bitterness. A squeeze of fresh lemon juice at the end can really help balance everything out.
Can I make Baba Ganoush without tahini?
Absolutely, you can make Baba Ganoush without tahini! If you don’t have any or just want to try something different, you could use some type of yoghurt (I love soy yoghurt for example) for a creamy texture and a bit of tang. Another option is to mix in some olive oil and a touch of sesame oil to get that nutty flavour. It’ll still be a delicious dip with its own unique twist.
How to Make Baba Ganoush Extra Creamy (Texture and Technique Tips)
If you want your baba ganoush to turn out extra creamy, the key is really in how you handle the eggplant. I always scoop out the soft flesh and leave the skin behind, since the skin can add a slightly bitter taste and a stringy texture. From there, you can either mash it with a fork if you like it a bit more rustic or blend it in a food processor. Personally, I love the food processor version, because the tahini, garlic and lemon juice mix in evenly and you get this really luxurious dip. But I love to mix it up, sometimes I go for the ultra-smooth version and other times I enjoy it a little chunkier.
Ultimate Vegan Baba Ganoush – Creamy, Smoky And Easy To Make
Ingredients
- 2 aubergines
- 4 tbsp tahini
- 2 cloves of garlic
- 3 tbsp olive oil
- 1 lemon
- 1 tsp harissa
- salt and pepper to your liking
- pine nuts, pomegranate seeds optional
Instructions
- Start by preheating your oven to 400°F (200°C). Wash and dry the aubergines, pierce them a few times with a fork and glaze them with some olive oil on both sides. Place the aubergines on a baking sheet lined with parchment paper or in a casserole/oven dish. Roast in the preheated oven for around 30 minutes, turning halfway, until the skin is charred and the flesh is soft.
- Next, remove your aubergines from the oven and let them cool. Once they are cool you can peel off the skins and discard them.
- In this step, you can either place the roasted aubergine flesh in a bowl and mash with a fork until smooth or mix all the remaining ingredients together with the flesh in a high speed blender, until it is smooth. It comes down to your preference, either you would want it to be more chunky or smooth. So, to finish off the dip, add minced garlic, lemon juice, harissa spice, olive oil, tahini, salt, and pepper to the mashed aubergine and mix well until all ingredients are combined.
- Lastly, taste the dip and adjust the salt, pepper and harissa if needed. If you want it to be more spicy feel free to add more harissa or some chilli. Transfer to a bowl, drizzle your baba ganoush with a bit of olive oil if desired and serve with (naan or pita) bread or fresh vegetables for dipping. Enjoy!
How can I serve my Baba Ganoush at a party?
If you’re serving Baba Ganoush at your party, here’s a few serving ideas! You could start by putting it in a pretty bowl and then drizzle some olive oil on top and sprinkle with fresh herbs. Next, arrange some colourful veggies like carrot sticks, cucumber slices and pepper strips around it. Also, include warm pita, some fresh garlic naan and crackers for some variety. You can make it look even nicer with a bit of smoked paprika or my personal favourite would be some harissa spice, as well as some roasted pine nuts on top. Finally, pair it with other dips like hummus or tzatziki and don’t forget to put out some small spoons for easy serving.
Did you make this recipe?
Please let me know how it turned out for you, I’m super curious! You can leave a comment below and tag @lordsoftheplants on Instagram and hashtag it #lordsoftheplants for me to see 🙂
