Baba ganoush vegan

Let me start with that I am really not a fan of eggplants. No really. I think I’ve had those rubbery substances between my teeth a little too often, so now I usually think twice before making or eating anything with eggplant. The funny thing is, I hear more people talking about it. So while eggplant can be quite delicious.

So I have the same thing with baba ganoush. When I still lived in Utrecht, I once ate a delicious baba ganoush from a local Turkish store. Some time later I tried it again. And gatver….the baba ganoush I had then. Imagine if the taste was the same as a goat smells say. Yuck…This was several years ago and I couldn’t stand that I had written off eggplant. Therefore, this baba ganoush recipe. I assure you, even other “eggplant haters” liked it!

Ingredients for baba ganoush (vegan)

  • 2 eggplants (organic)
  • 4 tbsp tahini
  • 2 tbsp. lemon juice (about 1 lemon)
  • 4 garlic cloves (not too big)
  • 1 tsp ground cumin
  • handful of pomegranate seeds

Preparation baba ganoush (vegan)

  1. Heat the oven to 180 degrees
  2. Wash the eggplants and make incisions in them with a sharp knife. This is how to make sure your eggplant doesn’t explode in the oven.
  3. Leave the eggplants in the oven for at least 40 minutes. A little longer may also be used if she is not yet soft enough.
  4. After 40-45 minutes, remove the eggplants from the oven. Let the eggplants cool.
  5. Squeeze the lemon and collect the juice without the seeds.
  6. Grab a blender or a tall container and hand blender.
  7. Cut the eggplant into pieces. You can also choose to scrape out just the inside of the eggplant. Both are delicious!
  8. Put the eggplant pieces in the blender or container.
  9. Chop the garlic and add to the eggplant. Next, add the tahini, lemon juice and cumin.
  10. Allow to blend until you have a smooth substance. Taste to see if you like the taste. And add some more pepper.
  11. Remove everything from the blender or container and scoop into a bowl.


Serve the baba ganous with handful of pomegranate seeds. This gives a fresh and crispy bite. Be careful of your clothes with the pomegranate seeds taken out. They are quite red 🙂


Delicious with bread, cucumber, carrot or a variety of other crunchy greens along with the beet hummus. Or was a side dish with salads or drinks.