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If you like falafel and hummus as much as I do, you’ll definitely enjoy this delicious homemade baba ganoush recipe made with succulent baked eggplant, sesame tahini, garlic, lemon, vegan yogurt, and spice.
It’s one of the best vegan eggplant dips ever for appetizer trays, fritters, vegan lettuce wraps, finger foods, noodle dishes, crudite, and sweet potato fries.
It’s also great warm and cold with some buckwheat pita or homemade sourdough bread.
Baba Ganoush Recipe
Unlike hummus that uses chickpeas, baba ganoush features eggplant—an undeniably rich fruit.
It curbs Parkinson’s, says one report, and moves toxic bile out of the gut. It also seems to mitigate cancers by safeguarding DNA.
Here’s what you’ll need (full recipe below):
Equipment
- Food processor (or blender).
- Mixing bowl.
- Cutting board.
- Colander.
- Baking pan.
- Cutlery/flatware.
- Knife set.
- Crockery.
- Food storage container.
- Oven mitts.
- Apron.
- Kitchen cloth.
Baba Ganoush Ingredients
- Eggplant.
- Tahini.
- Vegan yogurt.
- Garlic.
- Parsley.
- Lemon juice.
- Pink salt.
- Black pepper.
- Olive oil.
- Olives.
- Nutritional yeast.
- Grains of Paradise.
Instructions
- Preheat oven to 375 and bake whole eggplants until tender, about 45-60 minutes.
- After cooling, split and scoop the flesh into a colander and drain/pat-dry excess fluid.
- Process/blend all ingredients except yogurt, olives, & parsley until smooth. The yogurt can be stirred in before serving.
- Garnish with olives, parsley, your choice of veggies, extra-virgin olive oil.
Baba ganoush is packed with vitamins, minerals, antioxidants, and bioactive compounds. It rocks vitamins A, C, and K, calcium, magnesium, potassium, folate, phosphorous, iron, copper, fiber, and more.
And with allicin onboard—garlic’s powerhouse—it’s exceptionally rich.
Baba Ganoush Recipe
Equipment
- Food processor (or blender)
Ingredients
- 3 medium eggplants. (medium)
- 1 1/2 tbsp tahini.
- 1/2 cup vegan yogurt. (plain)
- 2 cloves garlic.
- 2 tbsp lemon juice.
- 1/4 cup parsley (fresh, raw)
- 1 tbsp extra-virgin olive oil.
- 1/2 tsp pink salt.
- 1/2 tsp black pepper.
- 1 tbsp nutritional yeast.
- 5 Olives.
- 1/2 tsp Grains of Paradise.
Instructions
- Preheat oven to 375 and bake whole eggplants until tender, about 45-60 minutes.
- After cooling, split and scoop the flesh into a colander and drain/pat-dry excess fluid.
- Process/blend all ingredients except yogurt, olives, & parsley until smooth. The yogurt can be stirred in before serving.
- Garnish with olives, parsley, your choice of veggies, extra-virgin olive oil.
Nutrition
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The medical and health topics covered on the Plate of Grass website and blog have not been evaluated by the FDA and are not intended to prevent or cure any disease. This article and its content is presented ‘as is’ for informational purposes only.
