Vegan Baba Ganoush Recipe
1 large eggplant
2 tbsp. tahini, plus more as needed
1-3 garlic cloves
1/4 onion, sliced and grilled
2 tbsp fresh lemon juice, plus more as needed
1 tsp whole cumin, toasted
1 tbsp. roasted sesame seeds, coarsely ground in mortar and pestle
salt, to taste
smoked paprika, to taste
1 tablespoon extra-virgin olive oil
1 tablespoon chopped fresh herbs for garnish
1/2tsp. specialty olive oil (like lemon infused) for garnish
kalamata or other favorite olive for garnish
Roast eggplant in oven on 375 for 15 minutes on each side, or for 15 minutes on the grill and 15 minutes in the oven. Bake garlic cloves at the same time unpeeled wrapped in aluminum foil. Then reserve and cool.
Grill onion slices until done on a grill (or caramelize in a pan). Dice a small amount for garnish and reserve the rest. Toast your whole cumin in a pan on the stove to bring out the flavor.
Put your roasted garlic (now peeled) and the reserved grilled onion in your food processor and blend. Add your eggplant and blend. Reserve some eggplant to chop or mash by hand if you like your baba ghanoush chunky. Add lemon juice, cumin, tahini, and cumin seeds and blend to desired consistency. Remove lid and add additional spices, but wait to add the garnish until it is in aserving dish. Then, sprinkle with diced grilled onion, additional kosher salt if you like, additional smoked paprika for color, olives and fresh herbs etc. Finally drizzle a little olive oil on top and serve.