Charred aubergine flesh with bittersweet cumin, tangy tahini, citrus lemon juice, garlic, bitter parsley and touch of cayenne pepper; Baba Ganoush.
Grab something smooth and lush. And, relax.
This dish will topple your belief that vegan food can’t be super easy to make with a few household ingredients.
- When you want to relax in front of the computer as you tap away writing your next novel
- When you’ve just put the wash on and gazing at the sun outside and a quick pick me up before you venture out
- When you’ve returned from a vigorous afternoon at the gym. And, after such an intense work, all but a relatively simple dish is needed. All just before you dress up for an evening out on the town
I was inspired to make Baba Ganoush following eating meze in a quaint restaurant in the cobbled stones in Mykonos with an ex-beau.
Baba Ganoush began its story as an Arabic dish with mashed aubergine and sesame seed paste. Today, it’s a popular dish served in the Mediterranean as a meze.
Aubergines are a member of the night shade family. It’s actually a fruit berry but used as a vegetable in cuisine. It is native to Southeast Asia.
Baba Ganoush is vegan, a condiment, paleo and Levantine cuisine.
What equipment to use
For this recipe, I suggest:
High speed blender
What to do next
Tag me on @ethiveganquantum on Instagram to show me what you’ve made and let me know you’re happy for me to share.
My recipes are featured in vegan speciality publications: Nourished, Vegan Life, Plant Based and Vegan, Food and Living.
Order my first self-published book, “Essence: The Beginner’s Guide to Veganism” part of the three-part Circle of Food series. My second book “Presence: The Ascending Vegan” – which explores how to maintain a vegan practice is out in 2027 – I have compiled all the chapters including recipes.
Going strong since 2013.
- 2 aubergines
- 2tbs olive oil
- 2 gloves of garlic
- 1tbs tahini
- ½ tsp cumin seeds
- 1tbs lemon, juice
- Pinch of cayenne pepper
- Season to taste
- Few sprigs of parsley
- Preheat oven to gas mark 180 degrees Celsius, or if a convection oven at 160 degrees Celsius.
- Dry roast the aubergine in a baking tray, for an hour, turning over every 20 minutes. Set to one side until cool and then remove the charred skin. Use both hands to drain any excess liquid.
- Transfer the aubergine into a high-speed blender and add the remaining ingredients. Whizz until fine.
- Serve with pita bread or crackers.