Creamy Baba Ganoush with a Hint of Smoked Paprika (easy vegan recipe)

  • Baba ganoush with smoked paprika

In some parts of the world the aubergine is called eggplant. I live in England, so in this article, I am going to refer to it as ‘aubergine’.

What’s not to love about the aubergine! When picked raw it has a sort of spongy, proud texture. It comes in lots of different colours and varieties and is used in a myriad of different dishes all around the world. The aubergine collapses on cooking to create a ‘meaty’ or ‘creamy’ consistency (a creamy texture is often found in Asian varieties and a meaty texture in European varieties).

Today, I am sharing my Baba Ganoush recipe – Trinity’s Conscious Kitchen style.

Baba Ganoush, aubergine, eggplant dip by Trinity Bourne

Baba ganoush is perfect for eating as part of a mezze plater; with a salad; as a baked potato filling; dunking with carrot or celery sticks; or scooping up with flatbreads or crackers.

Baba Ganoush Recipe by Trinity

Traditionally, the aubergine would be  baked or grilled over an open flame before peeling. That makes it soft and gives it a smoky taste. However, I am not baking mine over an open flame in the recipe. Instead I am keeping it simple and doing what I usually do – cooking it in the oven.

I add a hint of smoked paprika, to give it that perfect smokey taste.

Baba Ganoush with a hint or smoked paprika by Trinity

I bake my aubergine until soft. If your aubergine is quite watery (as most of them can be) then it’s best to drain off quite a bit of the excess water. If there is too much water, then you won’t get it to creamy up as well as you might like. I use a colander or sieve and let it drain out for a minute or two. You could also squeeze it out by hand if you prefer. A little water will be fine (you just don’t want loads).

OK my mouth is watering – let’s make this together!

Yield: 4 portions

Creamy Baba Ganoush with a Hint of Smoked Paprika (easy vegan recipe)

Prep Time: 5 minutes
Cook Time: 40 minutes
Total Time: 45 minutes
A delicious, creamy baba ganoush recipe. A smoky aubergine (eggplant) dip from the Middle East, using a pinch of smoked paprika for a gentle smoked flavour.

Ingredients

  • 1 large aubergine/eggplant (about 1/2 kg or 1 lb in weight)
  • 1 small garlic clove
  • 1 tablespoon (approx) lemon juice
  • 2 tablespoons tahini
  • 1/2 teaspoon sea salt
  • 1/4 teaspoon smoked ground paprika (big pinch to taste)
  • Twist black pepper

Optional garnish

  • Drizzle hemp oil
  • Few parsley sprigs
  • Sprinkle ground paprika

Instructions

  • Score through the aubergine (also called eggplant) several times with a sharp knife. This is important to stop it bursting open in the oven when you bake it.
  • Bake it in a hot oven at gas mark 7 (425F or 220C) between 40 & 60 minutes (or until soft).
  • Once baked, allow to cool.
  • When cool, scoop out the contents. If your aubergine is quite watery (as most of them can be) then it's best to drain off quite a bit of the excess water. If there is too much water, then you won't get it to creamy up as well as you might like. Use a colander or sieve and let it drain for a minute or two.
  • When ready put the strained aubergine into a jug or food processor.
  • Crush the garlic clove and add to jug.
  • Add lemon juice, tahini, sea salt, smoked paprika and pepper.
  • Blend until creamy smooth (I normally do this with a hand blender, but a food processor or jug blender will well work too).
  • Chill before serving.
  • Add optional garnish of parsley, smoked paprika or hemp oil, if you like, when serving.
  • Pin for later…

    Baba Ganoush with a hint of smoked paprika. An easy vegan, dairy-free dip with eggplant (aubergine) by Trinity Bourne

    16 Comments

    1. Alisa Fleming August 2, 2017 at 3:04 am - Reply

      This is one of my favorite dips! I simply love the way you drizzled on healthy hemp oil instead of olive – I’ve never thought to use it this way.

      • Great to hear that Alisa! Yes, if anything needs a drizzle of oil, then it’s always hemp oil in Trinity’s Conscious Kitchen 🙂 Works a treat. I only actually use a 1/4 to 1/2 teaspoon for this recipe – goes a long way.
        x

    2. I love Baba Ganoush, but I’ve never made it myself. Thanks for the easy recipe!

    3. Healthy & Psyched August 4, 2017 at 8:24 am - Reply

      Looks so yummy. I really miss creamy dips since going vegan.

    4. Aimee August 4, 2017 at 10:13 am - Reply

      Love baba ganoush and can’t believe I’ve never actually made it myself! Definitely wanna try this recipe now 🙂

    5. Mari August 4, 2017 at 1:02 pm - Reply

      I have just the right eggplants for this job 😉 we really love baba ganoush, thanks for this one too!

    6. Jenn August 4, 2017 at 1:29 pm - Reply

      LOVE baba ganoush and I have a ton of eggplant in my garden right now. Can’t wait to put it to good use and dig in to this creamy dip!

    7. Brandie August 4, 2017 at 6:58 pm - Reply

      This not only looks good but sounds easy to make!

    8. Dianne's Vegan Kitchen August 4, 2017 at 10:01 pm - Reply

      I’ve never made my own baba ganoush, because it always seemed so daunting, but you make it look so easy! I can’t wait to try this.

    9. Sophia | Veggies Don't Bite August 4, 2017 at 10:35 pm - Reply

      I’m am not an eggplant fan but I did have baba ganoush once and actually thought it was tasty. Especially with soft and delicious pita to dip in!

    10. Sarah Newman August 5, 2017 at 3:36 pm - Reply

      I love baba ganoush but have never made it myself before! This sounds easy – pinned for later! 🙂

    11. Mel | avirtualvegan.com August 7, 2017 at 3:41 am - Reply

      I can’t believe I have never made Baba Ganoush! You have made me want to now. I love the smoked paprika addition. My favourite spice!

    12. Selma September 4, 2017 at 4:09 pm - Reply

      Best baba ganoush ever! Great job Trinity! I made it today and it was really hard to leave something for tomorrow hahaha

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