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Baba Ganoush

with Vegetable Broth Garden Veggie
Gluten Free No Dairy Added Vegan Vegetarian
recipe-difficulty
Not too tricky
recipe-serves
6
ready-in
1 hour
Baba Ganoush

If you have never known what BRB means in text slang, it stands for Babaganoush Ready Baby! (Duh). So now that you know what that means, you should also know that it would be a Mediterranean Christmas sin not to include it in the snack line up. This Baba Ganoush is creamy, smokey, tasty, much cleaner than store-bought dips, and a must-have on the Christmas table.

Entertaining
Middle Eastern inspired
Pantry Items
View in metric
  • 1 tsp Vegetable Broth Garden Veggie
  • 1 large eggplant (approximately 1.5 lbs)
  • 1 tbsp lemon juice
  • 1 tsp Smoked Paprika
  • 1 cup Raw Cashews
  • 1 tsp Pink Himalayan Crystal Salt
  • 2 tbsp Vegan Nutritional Savoury Flakes
  1. Preheat your oven to 400°F.
  2. Place your cashews in hot water and allow to soak for at least 20 minutes.
  3. Prepare a baking tray. Slice your eggplant lengthwise, place on the baking tray, and drizzle with olive oil. Place in the oven and allow to roast for 30 minutes.
  4. Once the eggplant is roasted and soft, remove from the oven and set aside in a colander to drain for 5 minutes. Once cooled down a bit, peel off the skin.
  5. Place the drained cashews, salt, lemon juice, smoked paprika, broth, vegan nutritional savory flakes, and three of the eggplants in a food processor and process for 1–2 minutes or until smooth and creamy.
  6. Transfer to a serving bowl and enjoy!