Volya 
Recipes
Classic baba ganoush
VeganVegetarianHalalKosherMediterranean📦 Batch cook
Smoky Lebanese eggplant dip — char the eggplant, blend with tahini and lemon. Lower in calories than hummus, deeper flavor.
⏱ 50 min✂ 10 prep👤 4 serves🧊 4fridge
Ingredients
- •2 pieces eggplants (medium)
- •3 tbsp tahini
- •2 tbsp lemon juice
- •2 cloves garlic
- •2 tbsp extra-virgin olive oil
- •0.5 tsp ground cumin
- •0.5 tsp smoked paprika
- •0.5 tsp salt
- •
Steps
- 1Char eggplants whole over an open flame or under a hot broiler 30-40 min until skin is black and flesh is collapsed soft.
- 2Cool 10 min, peel off the blackened skin, drain in a colander 20 min to remove bitter water.
- 3Mash flesh with a fork or pulse briefly in a processor — leave some texture.
- 4Stir in tahini, lemon juice, crushed garlic, cumin, salt, half the olive oil.
- 5Plate, drizzle remaining olive oil, dust with paprika, scatter parsley.
Per serving micros
% of adult daily reference intake (FDA/EFSA averaged)
2 tbsp fresh parsley
5%
⚠This recipe has negligible B12. Vegans should supplement separately (B12 is the one nutrient plants don't reliably provide).