This vegan baba ghanouj is a roasted eggplant dip that’s not only delicious, but also low in carbs, rich in healthy fats and minerals, and goes great with pita bread and veggie sticks!
Vegan Baba Ghanouj (Eggplant Dip)
If you’ve never had Baba Ghanouj before (also called Baba Ghanoush, Moutabal, etc.), it’s basically a creamy roasted eggplant dip blended with other Delicious Things including – you guessed it – lots of garlic!
If you’re a total boss, technically baba ghanouj gets its smoky flavour from the eggplant being roasted over hickory in a smoker. But uh, if you’re a regular gal like me and your kitchen doesn’t come equipped with a smoker, you can cheat and use a nifty little condiment called liquid smoke! You can find this in most grocery stores in the BBQ sauce aisle.
Baba Ghanouj is an awesome gluten-free, vegan snacking dip you will want to make again and again and have in the fridge as a staple condiment! You can eat it with veggies, pita chips, on burgers, with crackers, pita…. or any other culinary vehicle you can dream up.
This recipe takes a little bit of time, but that’s just because you have to wait for the eggplant to bake in the oven. But you can use that time for something constructive, like
watching Netflix cleaning your kitchen!
What you’ll need:
1 large eggplant ($1.65)
5 tbsp tahini paste (.85)
4 tbsp lemon juice (.24)
1 1/2 tbsp minced garlic (3ish large cloves – don’t be shy!) (.30)
1 tsp olive oil (.36)
1/4 tsp liquid smoke (.05)
1/4 tsp table salt (trace)
Fresh ground pepper, to taste (trace)
What you do:
1) Preheat oven to 350 degrees.
2) Slice the eggplant in half lengthwise. Place face-down on a cooking store (or baking tray lined with tin foil). Bake at 350 for about 30 minutes. Keep an eye on it; it will be done when the outer skin is very wrinkly.
3) Allow to cool a little, then scoop the flesh into a medium sized bowl using a metal spoon.
4) Add the olive oil, then mash the eggplant very well using a fork. Use a knife to break up the strings of flesh if you need to.
5) Add the rest of the ingredients, ‘whipping’ the mixture well with a fork as you go.
You’re done! So easy. Chill before serving with baked pita chips or veggies. Keeps well in the fridge for about 10 days, but you’ll eat it long before it goes bad 😉
Makes about 8 snack-sized servings (enough to dip a whole pita and some veggies)
Total cost: $3.45
Cost per serving: .43 cents
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