Hi everyone! I’m back! I’ve been sick, that’s why I couldn’t post three times last week, but I’m healthy again! I’m vegan and I try to eat a pretty clean diet on a daily basis with no processed or refined foods, but sometimes it’s not easy to find healthy vegan food at restaurants here in Spain. I ate some fried, processed and refined dishes and I got sick because it seems that my body doesn’t like this kind of food anymore.
I’m obsessed with homemade dips like hummus, guacamole or baba ghanoush, I love them! I used to eat these appetizers with some pita bread or tortilla chips, but now I prefer to eat them with crudités (raw veggies), my favorite ones are carrot and zucchini, although I also like celery because it helps to clean the body.
Baba ganoush is a vegan Middle Eastern starter or appetizer made of eggplant, tahini and other super healthy ingredients. I was a hummus-aholic, but since I discovered baba ghanoush, I don’t know which one I prefer, both are really delicious.
Both are pretty similar, although hummus is made of cooked chickpeas and baba ghanoush is made of baked eggplant. I bake the eggplant for about 40 minutes at 355 ºF or 180 ºC and I pierce the skin with a knife to avoid an exploding eggplant.
When the eggplant is cold enough, chop it and place it in a food processor with the rest of the ingredients (you can also use a blender). Blend until smooth and creamy. Let the mixture cool in the fridge.
You can enjoy this amazing appetizer also as a side dish and it goes particularly well spread on bread. I usually add some extra virgin olive oil on top, but it’s totally up to you.
To make baba ghanoush you only need 6 ingredients: eggplant, tahini, lemon juice, garlic, ground cumin and sea salt (optional). I also added some dry dill on top, but you can add any herb or spice you like (sweet paprika is a great choice).
Have you ever tried baba ghanoush? You really NEED to make this awesome starter, you’re gonna love it! Don’t forget to leave a comment or tag a picture #simpleveganblog on Instagram or any other social network if you make this recipe.
- 2 eggplants
- 4 tbsp tahini
- 2 tbsp lemon juice
- 3 cloves of garlic
- 1 tsp ground cumin
- 1 tsp sea salt (optional)
- Preheat the oven at 355 ºF or 180 ºC.
- Place the eggplants onto a baking sheet and pierce the skin with a knife to avoid an exploding eggplant. Bake for 40 minutes or until the eggplants are cooked.
- When the eggplants are cold enough, chop them and place them in a food processor with the rest of the ingredients (you can also use a blender). Blend until smooth and creamy. Let the mixture cool in the fridge.
- Serve with some extra virgin olive oil and some herbs or spices on top (I added dry dill).
- Serving Size: 1/4 of the recipe
- Calories: 165
- Sugar: 8.5g
- Sodium: 26mg
- Fat: 8.7g
- Saturated Fat: 1.2g
- Carbohydrates: 20.4g
- Fiber: 11.2g
- Protein: 5.5g