Babaganoush - Creamy Eggplant Tahini Dip

To achieve a creamy and flavorful Babaganoush, ensure you roast the eggplants until the skin is blackened and the flesh is soft. This enhances the smoky flavor. Combine the roasted eggplant pulp with tahini, fresh lemon juice, minced garlic, cumin, salt, and pepper in a food processor for a smooth consistency.

Yes, Babaganoush is naturally vegan as it contains no animal products. The main ingredients are roasted eggplants, tahini, and spices, making it a perfect dip for those following a vegan diet.

If you don't have tahini, you can substitute it with sunflower seed butter or almond butter for a similar creamy texture. Alternatively, you can use Greek yogurt for a different flavor profile, but this will make the dip non-vegan.

Store leftover Babaganoush in an airtight container in the refrigerator. It will stay fresh for about 3-5 days. You can also freeze it for up to 3 months, but the texture may change slightly upon thawing.

Babaganoush pairs wonderfully with toasted garlic bread, pita chips, or fresh vegetables like carrots and cucumbers. It also makes a great side for grilled meats, adding a creamy and flavorful contrast to the dish.