Ultimate Vegan Baba Ganoush – Creamy, Smoky And Easy To Make
Once you taste this creamy, smoky baba ganoush, you'll find it absolutely irresistible. Perfect for dipping with fresh veggies or garlic naan, it’s a flavour-packed delight that your whole family and friends will love too.
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!
