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Vegan Baba Ganoush Lebanese Recipe

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★★★★

4 from 32 reviews

This Vegan Baba Ganoush recipe offers a smoky, creamy Lebanese dip made from charred eggplants blended with tahini, garlic, lemon juice, and spices. It’s a versatile appetizer perfect for serving with pita, fresh vegetables, or as a spread.

Ingredients

Scale

Vegetables

  • 3 medium Italian eggplants

For the Dip

  • 4 tbsp tahini
  • 4–5 tbsp extra virgin olive oil (omit or replace with tahini for Whole Food Plant-Based compliance)
  • 1 lemon, juiced
  • 2 large cloves garlic, grated
  • 1/4 tsp ground cumin
  • 1/2 tsp smoked paprika
  • 1–2 tbsp Italian parsley or fresh dill, chopped

For Garnish

  • 2 tsp sesame seeds (optional)

Instructions

  1. Char the Eggplants: Preheat a cast iron skillet or griddle over medium-high heat. Poke each eggplant a few times with a sharp knife. Place the eggplants on the hot skillet, turning frequently until all sides are charred. Alternatively, you can char them on an outdoor grill, under a broiler, over an open flame, or bake them—note that open flame methods can be messy and oven baking lacks smokiness.
  2. Cool and Peel: Transfer the charred eggplants to a bowl and allow them to cool enough to handle. Peel off the charred skins and discard them.
  3. Drain Excess Moisture: Place the peeled eggplant flesh in a fine strainer to drain out any excess moisture into a bowl, ensuring a thicker dip.
  4. Chop the Eggplants: Transfer the drained eggplant meat to a cutting board and finely chop it. You can also pulse it briefly in a food processor if you prefer a smoother texture, but chopping by hand retains some texture.
  5. Prepare the Tahini Mixture: In a medium bowl, whisk together tahini, olive oil, and lemon juice until the mixture is smooth and creamy. Stir in grated garlic, ground cumin, and smoked paprika.
  6. Combine and Season: Add the roasted, chopped eggplant and chopped parsley to the tahini mixture. Use a spatula to mix everything thoroughly until it is smooth and creamy. Taste and season with sea salt and more lemon juice as desired.
  7. Serve: Transfer the baba ganoush to a serving dish, garnish with sesame seeds, fresh herbs, and optional chili flakes. Serve as a dip with pita chips, pita bread, crusty bread, or fresh vegetables such as bell peppers, tomatoes, or cucumbers.

Notes

  • You can char the eggplants on an outdoor grill or open flame for extra smoky flavor; note that open flame can be messy.
  • Omitting olive oil or replacing with more tahini makes the recipe compliant with Whole Food Plant-Based diets.
  • If you prefer a smoother baba ganoush, use a food processor to blend the eggplant instead of chopping by hand.
  • Adjust garlic, spices, and lemon juice to taste based on your preference.
  • Garnish creatively with chili flakes, sesame seeds, or fresh herbs for added flavor and presentation.

Keywords: Baba Ganoush, Vegan Dip, Lebanese Recipe, Eggplant Dip, Tahini, Smoky Baba Ganoush, Middle Eastern Appetizer

Find it online: https://foodarohub.com/vegan-baba-ganoush-lebanese-recipe/