Description
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.
Ingredients
Units
Scale
- 1 Large Eggplant
- 2-3 Cloves Garlic
- 2-3 Tablespoons Lemon Juice
- 1 Teaspoon Cumin
- 1 Teaspoon Ground Coriander
- 1/3 cup Tahini
- Salt to taste
- Oil (for brushing)
- Olive Oil (drizzle over)
- Coriander and Pomegranate Seeds (garnish)
Instructions
- Place eggplant on a piece of foil.
- Brush the skin with oil then sprinkle salt on it.
- Wrap in foil and bake at 180C/350F for 40-50 minutes until tender when pierced.
- Remove from oven and allow to cool slightly.
- Cut eggplant down the middle and scoop out the flesh (discard skin).
- Place flesh into a food processor along with all the remaining ingredients.
- Process until smooth and creamy.
- Spoon into a bowl, and drizzle olive oil over the top.
- Garnish with chopped coriander and pomegranate seeds.
- Eat as a dip with fresh vegetable sticks, with roast lamb, or spread onto pita bread.
- Enjoy!!
Notes
Created, Prepared, tried, and tested by Rochelle from The Recipe Hunter: Tried and Tested Recipes from Home Chefs; SA Tasty Recipes – Saffas Daily Recipes
Nutrition
- 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
