Babaghanouj (Lebanese Eggplant Spread)
PREP TIME
10 MIN
COOK TIME
45 MIN
SERVES
4
An absolutely great classic Lebanese spread! For the authentic experience, serve your VG Gourmet Artisan Vegan Burger in a warm pita bread, with a great big dollop of this spread and some sliced cucumbers and a sprig of fresh mint or parsley! This would great with any of our VG Gourmet burgers, but we recommend using the Lentil Walnut Burgers here!
Featured Product
Ingredients
- 1 x Large Eggplant
- 2 x Cloves Garlic, peeled and halved
- 3 x Tbsp. Olive Oil
- 2 x Tbsp. Tahini
- 1 x Juice of 1 Lemon
- 1 x Pinch Salt and Pepper, or to taste
Directions
- Preheat the oven to 400 F.
- Cut the eggplant in half lengthwise. Using a sharp knife score flesh in a criss-cross pattern, about half an inch through. Push garlic halves into the holes made by the scoring. Brush the flesh side with 2 tbsp. of the olive oil and sprinkle with salt and pepper.
- Place the eggplant on a baking sheet flesh side down and bake for about 45 minutes to an hour until really soft. Remove from oven and allow to cool.
- Scoop out pulp of eggplant and place in bowl. Discard the skin from the eggplant. Using a fork, mash the eggplant pulp with the garlic that is now roasted.
- Add the tahini, lemon juice and remaining tablespoon of olive oil and mix well. Taste for seasoning and add more salt if necessary.