Meze at home made easy with this delicious baba ganoush recipe!
Grab the flat bread, we’re teaching you how to make baba ganoush with an unsuspecting ingredient.
Did you know that Australia has the third fastest growing vegan population globally? Thankfully, this Grilled Hemp and Eggplant Baba Ganoush Dip recipe is vegan friendly as it is gluten-, dairy- and sugar-free. And it’s all thanks to our friends over at Flannery’s Organic & Wholefood Market in Bondi for sharing this vegan recipe to add to our kitchen repertoire.
So if you’re up for some guilt-free and delicious cooking, test out this super easy dip. Using the authentic methods of a traditional baba ganoush, this recipe also features a nutty flavour thanks to the hemp seeds that pulls this dish together.
Designed to bring you an abundance of essential nutrients, this Grilled Hemp and Eggplant Baba Ganoush Dip recipe is just as easy to make as it is delicious Let’s get cooking!
Duration: 20 minutes | Difficulty: Easy | Servings: 4
1 medium-large eggplant
1 1/2 tablespoons of tahini
1/2 teaspoon cumin
1/2 lemon, juiced
1 large garlic clove
1 tablespoon hemp oil
Toasted hemp seeds
1. Place the eggplant over a naked flame and cook for 15 minutes turning frequently. Cook until the outside of the eggplant is charred and the inside is soft.
2. Next, cut the eggplant open and scoop out the flesh into a bowl, squeeze in the lemon and crush in the garlic. Add the cumin, hemp oil, tahini and a good pinch of salt and pepper.
3. To finish, top with hemp seeds, parsley and pomegranate seeds. Enjoy!
For more meze inspired recipes, check out Efendy’s Hummus with Chorizo and Pomegranate Recipe. Or, make Bekka’s Iconic Fried Cauliflower.