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This smoky dip is the perfect addition to your appetizer rotation!

Sweet & Smokey Baba Ghanoush [Vegan]

$2.99
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Serves

6

Ingredients You Need for Sweet & Smokey Baba Ghanoush [Vegan]

For the Baba Ghanoush:
  • 1 medium (about 1 pound) eggplant, halved
  • 2 cloves garlic, minced
  • 1/4 cup tahini
  • 2 tablespoons freshly squeezed lemon juice
  • 2 tablespoons mellow white miso paste
  • 1 teaspoon coconut nectar (or dark maple syrup)
  • 1 teaspoon smoked paprika
  • 1/2 teaspoon cumin

How to Prepare Sweet & Smokey Baba Ghanoush [Vegan]

  1. Pre-heat oven to 450°F. Line a 15 x 13-inch baking sheet with parchment paper.
  2. To roast the eggplant; Place the eggplant halves down on the prepared baking sheet, flesh side down.
  3. Roast the eggplant until the insides are very tender, about 40 minutes.
  4. To make the baba ghanoush; Scoop out the flesh with a spoon and transfer it to a strainer to drain excess moisture. Discard the skins.
  5. Add the drained eggplant flesh, garlic, tahini, lemon juice, miso paste, coconut nectar, smoked paprika, and cumin to a food processor. Blend until smooth.
  6. Serve with crudité, pita bread or pita chips and store in an airtight container in the fridge for up to 5 days.
$2.99
Save Trees. Print Less. But if you must, we charge $2.99 to encourage less waste

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    About The Author

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    Debbie Adler

    See My Recipes

    In Debbie Adler's new cookbook, The Mediterranean Plate, you will send your tastebuds soaring to new heights with vibrant Mediterranean flavors, while simultaneously boosting your health and wellbeing with an abundance of varietal vegetables, gluten-free whole grains, life-enhancing legumes, and nourishing nuts and seeds. Debbie transforms her innovative and inspired meals and desserts with creative and fun fusion twists. You will be delighted to find Mediterranean spins on classics!

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