Wednesday, May 29, 2013

Homemade Bangin' Vegan Baba Ghanoush

Homemade Bangin' Vegan Baba Ghanoush
We all love dips and during the summer time it makes the day that much more enjoyable. Its nice to have different choices instead of the same old, same old. Baba Ghanoush a more exotic choice than the french onion dips and plain chips. This recipe gives you a smooth and creamy dip with tons of flavor. A roasted eggplant dip with lots of spices and herbs, that will make your same old dip a thing of the past. Serves great with extra olive oil and herbs on top, with your favorite items to dip. Pairs great with crackers, sliced baguette, toasted pita chips for dipping and/or veggies. Enjoy!

Homemade Bangin' Vegan Baba Ghanoush

Ingredients

-1 large eggplant, peeled and cubed
-1/4 cup extra-virgin olive oil, plus more for drizzling
-Kosher Salt & Freshly Ground Black pepper, to taste
-1 garlic cloves (raw) OR 2 to 3 cloves roasted/cooked with eggplant
-2 Tablespoons to 1/4 cup tahini paste (if you like it stronger, add 1/4)
-2 Tablespoons fresh lemon juice
-1/2 teaspoon ground cumin
-1/4 teaspoon smoked paprika
-1/8 teaspoon chili powder
-1/4 cup parley leaves
-3 teaspoons vegan cream cheese
-1 Tablespoon vegan mayo

Directions

Heat the oven to 375 Degrees


Cut ends off the eggplant. 

Eggplant with Ends Cut Off & Tools
Peel the eggplant until all the skin is removed.

Peeled Eggplant
Slice eggplant in half.

Halved Eggplant
Then half it again and into 1/2 inch thick slices. 

Strips
Then take those 1/2 inch strips and cut diagnonal to chunk into pieces. 

Chunked Eggplant

Place the eggplants on a baking sheet and season with the paprika, cumin, and salt.

Seasoning Eggplant
Roast in the oven for 20 to 30 minutes, until they’re completely soft, you should be able to easily poke a paring knife into them with no hardness.

Pre-Roasted Eggplant with Seasoning
Roasted Eggplant Finished
Remove from oven and let cool either on the sheet or place cooled pieces in the fridge overnight for later use.

Cooled Eggplant
Once the eggplant has cooled, add the garlic to the food processor with the other remaining ingredients  and blend until smooth.

Garlic
(Fresh or Roasted)
Eggplant
Remaining Ingredients Added
Remaining Ingredients Added (Side)
Finished Pureed
Taste and season with additional salt and black pepper if needed. To serve, drizzle with a little olive oil and more chopped parsley on top. Pairs great with crackers, sliced baguette, toasted pita chips for dipping and/or veggies. Enjoy!

Drizzled with Olive Oil for Serving
Finished Babe Ghanoush

 -Amy