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an image of a white square bowl with Roasted Eggplant aka Vegan Baba Ganoush garnished with fresh Coriander and Pomegranate seeds

Vegan Baba Ganoush

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  • Author: EsmeSalon
  • Prep Time: 20 minutes
  • Cook Time: 50
  • Total Time: 1 hour 10 minutes
  • Yield: 1 bowl 1x
  • Category: Side Dishes
  • Method: Easy
  • Cuisine: Lebanon


Try this Roasted Eggplant aka Vegan Baba Ganoush. It’s creamy and packed with delicious flavors that will make you crave more. Perfect as a hearty dip or flavorful spread, it’s a vegan delight you don’t want to miss.


Units Scale


  1. Place eggplant on a piece of foil.
  2. Brush the skin with oil then sprinkle salt on it.
  3. Wrap in foil and bake at 180C/350F for 40-50 minutes until tender when pierced.
  4. Remove from oven and allow to cool slightly.
  5. Cut eggplant down the middle and scoop out the flesh (discard skin).
  6. Place flesh into a food processor along with all the remaining ingredients.
  7. Process until smooth and creamy.
  8. Spoon into a bowl, and drizzle olive oil over the top.
  9. Garnish with chopped coriander and pomegranate seeds.
  10. Eat as a dip with fresh vegetable sticks, with roast lamb, or spread onto pita bread.
  11. Enjoy!!



  • Serving Size: 1 bowl
  • Calories: 919
  • Sugar: 25.4 g
  • Sodium: 644.8 mg
  • Fat: 72.6 g
  • Saturated Fat: 10.2 g
  • Trans Fat: 0 g
  • Carbohydrates: 64.2 g
  • Fiber: 23.1 g
  • Protein: 21.8 g
  • Cholesterol: 0 mg
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