Smoky Baba Ganoush – Vegan, Plant Based & Oil Free

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We recently took a trip back to Florida where we used to live. On my MUST list, was a trip to my previously favorite Turkish restaurant where I would go with friends for baba ganoush & lavash.

Unfortunately, I didn’t realize that their recipe used dairy & I was very sad. As I was lamenting to a friend, she reminded me that mine was way better than theirs anyways (thanks Sandee!) & SO much cheaper. Here’s my oil free adapted recipe, & now I will continue to eat baba ganoush to my heart’s content.

This is a repost & adaptation from a post Sept 13, 2014.

For any of those eggplant haters out there – I’m with you.  My mom made it when I was a kid – hated it.  I tried it several different ways as an adult, & just hated it.  Then I had baba ganoush, & am totally in love – it tastes nothing like eggplant to me this way.

The baba ganoush gets a smoky flavor from being roasted, as in roasted to a char.

Place two medium sized egg plants on the grill (some recipes say poke them, but they fill with steam & cook better without holes).  While they can be roasted on a gas range, or in the oven, a grill really brings out the smoky flavor.  

Grill for 10-15 minutes, & then very carefully turn, using tongs. Roast an additional 15-20 minutes, until the eggplant is so charred that you are completely sure that it is inedible (you may find that it has exploded or burst from the interior steam – no worries.)

Remove from grill, wrap in foil & let it steam for 15 minutes.

Carefully make a lengthwise slit in the eggplant & open.  With a spoon, scrape out all of the flesh from the inside of the eggplant.

Place flesh into a salad spinner & gently spin to remove excess liquid. 

Place in a bowl, & add three minced garlic cloves, & two Tablespoons of fresh lemon juice.  Mix until it becomes creamy.

Mix in three Tablespoons of tahini, & three Tablespoons of coconut milk until

thoroughly incorporated.

Stir in 1/4 cup chopped parsely.

Season with 1/4-1/2 teaspoon of salt (to taste).

Serve with lavas(h), naan, roti, or pita chips/bread, crackers or veggies.

Smoky Baba ganoush

2 medium sized egg plants

3 Tablespoons tahini

2 Tablespoons lemon juice

3 minced garlic cloves

1/4 cup chopped parsley

3 Tablespoons coconut milk

Sea salt to taste

Roast egg plant on gas grill for 30-40 minutes, until blackened & charred, turning once.

Enclose in foil & allow to sit for 15 minutes.

Carefully scoop out flesh (discard charred bits), & place in a salad spinner, & gently spin to remove excess liquid.

Place in a medium sized bowl & mix until creamy with lemon juice & garlic.

Add tahini, & coconut milk.

Stir in parsley, & add salt to taste.

*Note all ingredients can also be blended in a food processor or blender if a creamier consistency is desired.

Serve with lavas(h), roti, baked tortilla chips, veggies, or crackers.

Source Recipe:

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