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Vegan Baba Ganoush – Authentic Lebanese Recipe for the Perfect Smoky Eggplant Dip

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  • Author: Effie Johnson

Ingredients

Scale
  • 2 large eggplants

  • 2 cloves garlic, minced

  • 1/4 cup tahini

  • 3 tbsp lemon juice

  • 2 tbsp olive oil

  • Salt to taste

  • Fresh parsley for garnish


Instructions

 

  1. Preheat oven to 400°F. Pierce eggplants with a fork and place on a baking sheet.

  2. Roast 35–40 minutes until skins are charred and flesh is soft.

  3. Scoop out eggplant flesh and place in a blender or food processor.

  4. Add garlic, tahini, lemon juice, olive oil, and salt. Blend until smooth.

  5. Garnish with parsley and serve with pita or fresh veggies.