Vegan Eggplant Babaganoush Spread Recipe
I absolutely adore this babaganoush recipe because it’s the perfect blend of smokiness and creaminess, capturing the essence of Mediterranean flavors in every bite. Plus, it’s a breeze to whip up and makes for an impressive, healthy appetizer that my friends are always raving about!
This Vegan Eggplant Babaganoush Spread is bursting with flavor. To make it, roast two medium-sized eggplants until they’re soft and smoky—think fire-roasted.
The spread’s creamy texture originates from 3 tablespoons of tahini. But wait!
Did you know that there’s a right way and a wrong way to measure out 3 tablespoons of tahini? Freshly minced garlic and lemon juice put the brightness back into the dish, while a touch of extra-virgin olive oil puts a shine on it.
Nutty, toasted, and smoky flavors make this a fabulous, nutrient-dense spread with walnut cream-levels of texture.
Ingredients
Eggplants:
Abundant in antioxidants and fiber, and with a juicy texture.
Tahini:
Delivers beneficial oils and amino acids, buttery and toasty.
Lemon Juice:
Imparts a refreshing, tangy flavor and a significant supply of vitamin C.
Garlic:
Pungent and tastes robust, with antibacterial properties.
Olive Oil:
Rich in monounsaturated fats, providing a smooth and creamy texture.
Cumin:
Earthy, warm spice that boosts flavor and digestion.
Ingredient Quantities
- 2 medium-sized eggplants
- 3 tablespoons tahini
- 2 cloves garlic, minced
- 3 tablespoons lemon juice
- 2 tablespoons extra-virgin olive oil
- 1 teaspoon ground cumin
- Salt to taste
- Freshly ground black pepper to taste
- 1 tablespoon fresh parsley, chopped (optional)
- Dash of smoked paprika for garnish (optional)
Instructions
1. Heat your oven to 400°F (200°C). Prep a baking sheet by lining it with parchment paper.
2. Puncture the eggplants with a fork a few times so they won’t burst while baking. Lay them on a baking sheet in the oven. Roast for 40-50 minutes, turning halfway, until the skins are charred and the flesh is soft.
3. Take the eggplants from the oven and let them cool for a while. After they have cooled and are safe to handle, remove the skin and put the flesh into a bowl.
4. In a food processor, combine the roasted eggplant flesh, tahini, minced garlic, lemon juice, and olive oil. Blend until smooth and creamy.
5. Combine ground cumin, salt, and freshly ground black pepper. Blend again until everything is well combined. Taste and adjust seasoning if necessary.
6. Put the babaganoush in a bowl to serve.
7. When using, scatter over the top for a burst of freshness and color.
8. Add a touch of olive oil on top to boost the unctuous factor.
9. If you desire, you can add a smoky flavor by garnishing with a dash of smoked paprika.
10. Enjoy your vegan eggplant babaganoush spread served with warm pita, crackers, or fresh vegetables. Dig in!
Equipment Needed
1. Oven
2. Baking sheet
3. Parchment paper
4. Fork
5. Knife
6. Bowl (for eggplant flesh)
7. Food processor
8. Spatula or spoon (for mixing and serving)
9. Measuring spoons
10. Serving bowl
FAQ
- What is the best way to cook eggplants for babaganoush?The flavor of eggplants is enhanced when they are roasted in the oven or grilled over an open flame, and the taste they acquire during preparation is the reason for the smoky flavor that is traditional in babaganoush.
- Can I use bottled lemon juice instead of fresh lemon juice?For the best flavor, use fresh lemon juice; however, if you have only bottled lemon juice, it can be used in a pinch.
- How can I make the babaganoush creamier?Be certain to mix the eggplant very well, and then alter the amounts of tahini and olive oil as needed to arrive at a smoother sauce. The texture should be spreadable over bread or pita.
- Is it possible to make babaganoush ahead of time?Of course, you can make it even as much as two days ahead of time. Keep it in an airtight container in the fridge, and it will stay nice and fresh.
- What can I serve with this vegan eggplant babaganoush?It complements pita bread, raw cut vegetables, and is a great sandwich and wrap spread.
- Can I omit the garlic if I don’t like it?Sure, the garlic can be lessened or not used at all depending on how an individual likes to flavor their foods.
- Will the smoked paprika affect the overall flavor significantly?Optional and primarily a garnish, smoked paprika is used to add a hint of smokiness and make the dish look and smell really good. Seriously, if you can find a good quality smoked paprika, don’t skip it. Or skimp on it. Or use it sparingly. Just do it.
Substitutions and Variations
For the tahini, swap with 3 tablespoons of almond butter for a different nutty flavor.
For a zesty twist, replace lemon juice with 3 tablespoons of apple cider vinegar.
If you lack fresh garlic, use 1 teaspoon of garlic powder.
For a milder taste, replace olive oil with 2 tablespoons of avocado oil.
If cumin is not to be had, substitute with 1 teaspoon of ground coriander for a different aromatic spice.
Pro Tips
1. Roast for Maximum Flavor: For a deeper, smokier flavor, try grilling the eggplants over an open flame or on a barbecue instead of roasting them in the oven. This can add a delicious charred taste to the babaganoush.
2. Strain Excess Moisture: After roasting and peeling the eggplants, consider placing the flesh in a fine-mesh strainer for 10-15 minutes before blending. This helps remove any excess moisture, resulting in a thicker and creamier consistency.
3. Adjust Tahini to Taste: The amount of tahini can greatly affect the flavor and texture. If you prefer a more pronounced sesame flavor, feel free to add an additional tablespoon. Alternatively, if you find it too strong, reduce the amount slightly.
4. Enhance with Spices: While cumin is classic, you can experiment with other spices like allspice or coriander to add complexity. Start with a small pinch and adjust to taste to avoid overpowering the dish.
5. Serve at the Right Temperature: Babaganoush is best served at room temperature. Allow it to sit out for about 30 minutes before serving to let the flavors meld together, enhancing the overall taste experience.
Vegan Eggplant Babaganoush Spread Recipe
My favorite Vegan Eggplant Babaganoush Spread Recipe
Equipment Needed:
1. Oven
2. Baking sheet
3. Parchment paper
4. Fork
5. Knife
6. Bowl (for eggplant flesh)
7. Food processor
8. Spatula or spoon (for mixing and serving)
9. Measuring spoons
10. Serving bowl
Ingredients:
- 2 medium-sized eggplants
- 3 tablespoons tahini
- 2 cloves garlic, minced
- 3 tablespoons lemon juice
- 2 tablespoons extra-virgin olive oil
- 1 teaspoon ground cumin
- Salt to taste
- Freshly ground black pepper to taste
- 1 tablespoon fresh parsley, chopped (optional)
- Dash of smoked paprika for garnish (optional)
Instructions:
1. Heat your oven to 400°F (200°C). Prep a baking sheet by lining it with parchment paper.
2. Puncture the eggplants with a fork a few times so they won’t burst while baking. Lay them on a baking sheet in the oven. Roast for 40-50 minutes, turning halfway, until the skins are charred and the flesh is soft.
3. Take the eggplants from the oven and let them cool for a while. After they have cooled and are safe to handle, remove the skin and put the flesh into a bowl.
4. In a food processor, combine the roasted eggplant flesh, tahini, minced garlic, lemon juice, and olive oil. Blend until smooth and creamy.
5. Combine ground cumin, salt, and freshly ground black pepper. Blend again until everything is well combined. Taste and adjust seasoning if necessary.
6. Put the babaganoush in a bowl to serve.
7. When using, scatter over the top for a burst of freshness and color.
8. Add a touch of olive oil on top to boost the unctuous factor.
9. If you desire, you can add a smoky flavor by garnishing with a dash of smoked paprika.
10. Enjoy your vegan eggplant babaganoush spread served with warm pita, crackers, or fresh vegetables. Dig in!