Babaganoush: Roasted Eggplant Dip {Vegan, Gluten-Free}
Ingredients
- 500 gr Eggplants (about 3-4 medium, roasted)
- 3 Garlic cloves roasted
- 2 Tbsp Tahini
- 2 Tbsp Extra Virgin Olive Oil
- 2 Tbsp Vegan mayo (can use regular or greek yogurt if not vegan)
- 1/4 tsp Cumin
- Juice of half a lemon or lime
- Salt and Pepper to taste
To Serve:
- Fresh parsley, finely chopped
- Pomegranate seeds
- Pine nuts toasted
Instructions
- Roast the eggplants over the flame top, turning regularly until is completely charred and cooked through. Transfer to a plate to cool down.
- Peel the skin off, remove the seeds and chop the eggplants
- Add the eggplants to a skillet and cook on medium high to remove excess moisture.
- Add roasted eggplants to a bowl and mix in the remaining ingredients. You can always adjust to your taste.
- Serve with a drizzle of extra virgin olive oil and some fresh parsley. Enjoy!