Smoky Eggplant Baba Ganoush - Vegan
Dive into the essence of Mediterranean cuisine with our Charred Eggplant Baba Ganoush. This smoky, creamy dip is a delightful combination of grilled eggplant, tahini, garlic, and a splash of lemon juice, expertly blended to create a smooth and flavorful appetizer. Each bite offers a rich and authentic taste, enhanced by the subtle smokiness that makes this dish truly unique.
Ingrédients
- 2 large eggplants
- 3 tablespoons olive oil
- 2 tablespoons tahini
- 3 cloves garlic, minced
- 1/4 cup lemon juice
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon cumin
- Salt to to taste
- 1/4 cup chopped fresh parsley
- 1/4 cup pomegranate seeds (optional)
Instructions
- Preheat the grill or broiler to high heat.
- Puncture the eggplants several times with a fork and brush them with 2 tablespoons of olive oil.
- Place the eggplants directly on the grill or under the broiler. Cook, turning occasionally, until the skin is charred and the flesh is very soft, about 20-25 minutes.
- Remove the eggplants from the heat and let them cool. Once cooled, peel off the charred skin and discard.
- Place the eggplant flesh into a food processor. Add tahini, garlic, lemon juice, smoked paprika, cumin, and the remaining olive oil. Blend until smooth and creamy.
- Season with salt to taste and blend again until all ingredients are well incorporated.
- Transfer the baba ganoush to a serving bowl. Garnish with fresh parsley and pomegranate seeds if desired.
- Serve with pita bread, crackers, or fresh vegetables.
Nutrition (per 100g)
Serving: 100g | Calories: 150kcal | Carbohydrates: 10g | Protéines: 3g | Fat: 11g | Sucre: 5g
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