Posted on August 24 2020
Easy To Make Baba Ghanoush
Vegan Baba Ghanoush
If you are surfing the internet for an alternative to the same old dips and hummus, congratulations you have landed in the right place!
Baba Ghanoush is a richer replacement to any fancy sauces or dips, this could be served on side of nourish bowls or used as a base for salad dressing.
Tahini as the fat source given that it's made from whole sesame seeds ground into seed butter. This also means added fibre, and in my humble opinion, added flavour. Tahini is increasing found in food stores and online in India. This simple, smooth and runny paste can so be made at home with the help of a food processor or blender.
- Tahini contains more protein than most nuts
- It's a rich source of B vitamins
- and important minerals, such as magnesium, iron and calcium.
2 medium brinjal.
2 cloves garlic, crushed.
1 lemon, juiced.
4 tbsp. tahini.
1 tbsp. olive oil.
½ tsp. ground cumin.
1 tbsp. parsley, chopped.
Water if needed.
Preheat the oven to 450°F (230°C). Line a large baking tray with baking paper.
Halve the brinjal lengthwise and brush the cut sides lightly with spray oil. Place them in the prepared tray with the halved sides down, roasting them for 35-40 minutes until the flesh is very tender.
Once aubergines are cooked, set them aside to cool, then scoop out the flesh with a spoon, discarding the skin.
Place the flesh on a sieve and leave for a bit (the longer, the better) to allow all the excess liquid to drain away.
Place the flesh in a bowl, add the garlic, lemon juice, tahini, olive oil, and cumin. Mash everything with a fork, and continue stirring and mashing until the mixture is creamy—season to taste with salt.
Transfer to a serving bowl and sprinkle with smoked paprika and chopped parsley to garnish.