Who doesn’t love a good spread? Whether it’s hummus or this Baba Ganoush (oil free) I am always in for good spreads. They are easy to make and goes with so many things. An easy lunch with some veggie sticks, a side dish or perhaps a starter. I find that eggplants are usually cooked with a lot of oil and it is too greasy for me. Also, on a health wise basis, I prefer to leave out the refined oils and stick to the whole food options, which is why I wanted to create this beautiful and creamy Baba Ganoush. Let me know what are some of your favourite spreads in the comments below 👇🏼

More yummy spreads:

• Vegan Wholesome Chocolate Nutella Spread
• Creamy Pea and Edamame Spread
• Creamy Hummus (oil-free)
• Glutenfree Muhammara (Vegan Red Pepper & Walnut Dip)
• Roasted Almond Butter

Cooking TIP: Bake the night before

If you know in advance that you have to make the spread, bake the eggplant and onion the day before. This way, it will have cooled down once you blend it with the rest of the ingredients and is ready to serve immediately after. I often add a bunch of veggies such as eggplant and paprika to a baking tray at once in the evening when I turn on the oven for dinner anyway. This way, I have the ingredients ready the next day when I need them and don’t need to first bake and wait for it to cool down (given, I have to use them cold).

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Baba Ganoush (oil free)

Delicious and creamy Baba Ganous – withou oil!

Prep Time10 minutes mins

Cook Time20 minutes mins

Total Time30 minutes mins

Course: Appetizer, Dip, Dressing, Sauce, Side Dish, Snack, Spread

Cuisine: Middle Eastern

Servings: 1 serving*

Author: Luna Linnemann

Ingredients

• 1 eggplant
• 1 onion
• 2 tsp paprika
• 1 tsp cumin
• 1 tsp garlic powder
• 3 tsp pepper
• ½ lemon (the juice)
• 3 tbsp tahini
• ¼ cup water

Instructions

• Turn the oven to 180℃/350℉.
• Rinse the eggplant and cut in half on the long side. Place it facing down on a baking tray lined with baking paper. Place the onion (with peel) on here as well. Bake for 20 min or until you can press on the eggplant and it feels soft.
• Meanwhile, add the wet ingredients, water and lemon juice, to a food processor with the tahini and blend until smooth. Add the remaining ingredients as well as the eggplant and onion (without the peel). Blend until smooth.
• If you haven't allowed the eggplant to cool down before blending, the spread will still be warm, and I suggest you leave it to cool down in the fridge before serving.

Notes

* the recipe serving here is just one bowl, but as a starter with some other snacks on the side, I would say it serves about 3 people.

TIP: If you know in advance that you have to make the spread, bake the eggplant and onion the day before. This way, it will have cooled down once you blend it with the rest of the ingredients and is ready to serve immediately after. I often add a bunch of veggies such as eggplant and paprika to a baking tray at once in the evening when I turn on the oven for dinner anyway. This way, I have the ingredients ready the next day when I need them and don’t need to first bake and wait for it to cool down (given, I have to use them cold).

Did you make this recipe? Mention @cuminandyin or tag #cuminandyin