RecipesEggplant spread Baba Ghanoush (vegan)
Preheat the oven to 250 degrees. Prick the eggplants with a fork all over and place them on a rack or baking sheet in the oven, as they may occasionally burst and leak juice.
Ingredients (what you need)
2 eggplants
salt
olive oil
tahini paste
chili flakes
cumin
lime or lemon juice
garlic
cilantro (for serving)
Recipe steps
Before we start baking, we set the oven to a temperature of 250 degrees.
We pierce the eggplants with a fork from several sides and place them on a rack or a baking sheet in the oven (they may crack and juice may flow out, so it's better to use a sheet).
We bake for about 35 minutes, until the eggplants soften. This is indicated by them shrinking and feeling soft to the touch.
Then we let the eggplants cool, cut them in half lengthwise, and scoop out the flesh.
If we have the eggplants hollowed out, we can chop the flesh into smaller pieces, which I usually do, or blend it.
Finally, we season to taste. I add 2-3 tablespoons of tahini and oil, 2-3 cloves of garlic, the juice of one lime, and a teaspoon of cumin.
Additional information about the recipe Eggplant spread Baba Ghanoush (vegan)
Eggplant spread Baba Ghanoush is a delicate and healthy vegan delicacy originating from the Middle East. It is made from roasted eggplants, tahini (sesame paste), garlic, lemon juice, and olive oil. This smooth spread has a rich, smoky flavor and is perfect as a dip or spread on bread. It is not only delicious but also full of fiber and nutrients, making it a great choice for a vegan diet. It is often served with fresh vegetables or pita bread, making it a favorite dish for any occasion.
Tomas Rohlena
Tomas Rohlena is a versatile personality with a broad perspective. He is a great fan of food and occasional cooking. He is also interested in gourmet experiences in restaurants. Every Sunday, his family looks forward to his regular lunch that he prepares for them.
