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snack/appetizer vegan

Grilled Baba Ganoush

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Grilled Baba Ganoush | VeganSince I don’t have a lot of appetizer recipes on the blog yet, I was happy that the Recipe Redux theme this month was tapas! There are many great Mediterranean restaurants here in Chicago that Will and I visit. I almost always try to order some baba ganoush (ie. eggplant dip) whenever we go because it is just so addictingly delicious. I had yet to try making it at home before, so this Recipe Redux seemed like the perfect time to try. 

PS – don’t hate me for posting another eggplant recipe in just one week! Sometimes I just get on a bit of a kick with certain foods. Apparently eggplant is my jam at the moment. 

Grilled Baba Ganosh | VeganI had Will fire up the grill and I tended to the eggplant. It’s pretty hands off, just turn it a couple of times during cooking to try and evenly char the skin of the eggplant on all sides. 

Baba ganoush is actually relatively simple with just a few ingredients. The most time consuming part is waiting for the eggplant on the grill to become tender. The recipe below is my adaptation of one from Bon Appetit. I found that I had to grill my eggplant a bit longer and I totally added a lot more garlic. To serve, sprinkled your baba ganoush with a bit of paprika and a drizzle of olive oil. PS – this is a great vegan option for parties!

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Grilled Baba Ganoush | Vegan

Grilled Baba Ganoush

  • Author: Deborah Davis
  • Prep Time: 60 mins
  • Cook Time: 40 mins
  • Total Time: 1 hour 40 mins
  • Yield: 4 1x
  • Category: Appetizer
  • Cuisine: Vegan
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Description

Make this popular grilled baba ganoush, a tasty Mediterranean dip made from eggplants at home this summer. Serve with pita chips for a vegan-friendly appetizer.


Ingredients

  • 3 small eggplants (~3 lbs worth)
  • 2 tablespoons olive oil
  • 3 cloves garlic, minced
  • Juice from 1 lemon
  • 1/3 cup tahini
  • 1/3 cup parsley
  • 1/8th teaspoon paprika
  • Salt and ground black pepper, to taste
  • Additional olive oil to serve, pita chips or fresh pita

Instructions

  1. Poke eggplants with a fork on all sides and transfer to a hot grill that has been brushed with oil.
  2. Grill eggplants until fork tender and skin is charred, about 35-40 minutes. (This time may need adjusted depending on your grill.)
  3. Let grilled eggplant cool enough to handle and then peel the skin from the flesh of the eggplants. (You should be able to use a fork to scrape the flesh from the skin.)
  4. Transfer flesh into a colander and let sit for 15 minutes.
  5. While eggplants are cooling/draining, add 2 tablespoons olive oil to a skillet and heat. Add the minced garlic and cook for just 1-2 minutes or until fragrant. Turn off the heat and add to a food processor.
  6. Transfer eggplant to the food processor. Add the lemon juice, tahini, parsley, paprika, salt and pepper. (The more salt the better!) Puree until smooth.
  7. Transfer to bowl and sprinkle with more paprika and a drizzle of olive oil. Serve with pita chips or warmed fresh pita.

Notes

Adapted from this recipe from Bon Appetit.

Did you make this recipe?

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4 Comments

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Comments

  1. Serena says

    May 22, 2016 at 3:44 am

    Gorgeous photos Debbie! And I adore eggplant…trying to grow it this year in my garden!

    Reply
    • Dietitian Debbie says

      May 22, 2016 at 4:28 pm

      Thanks so much Serena! Good luck with your garden eggplants. 😉

      Reply
  2. Mollie says

    May 26, 2016 at 2:49 pm

    I don’t have a grill, can I bake the eggplant in the oven and get the same effect? This looks SO yummy and I really want to try it!

    Reply
    • Dietitian Debbie says

      June 1, 2016 at 1:28 am

      Yes! You can totally make this recipe by baking the eggplant in the oven. Use the same method of poking the skin with a fork and bake on a cookie sheet at 350 degrees Fahrenheit until tender.

      Reply

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About Me

I’m Debbie, the Registered Dietitian and writer behind this blog where you’ll find healthy, seasonal, vegetarian recipes! I believe that healthy eating and good nutrition shouldn’t be complicated so let me make it a little easier for you.

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