The Veggie Guy and his imp-ish sidekick, Aria, return with a kinder, gentler demonstration on making baba ghannouj for fun and profit - or at least for a tasty snack with pita chips.
In case you don't have time to follow along (or you've seen enough of my videos to realize they're complete rubbish), here's the breakdown:
Vegan Baba Ghannouj
2 eggplants (aubergines)
2 tsp olive oil
1 tbsp cumin
1/2 cup soy milk
4 cloves garlic, minced
2 tbsp tahini
1/3 tsp ground cayenne pepper (BIG surprise!)
1 tbsp tamari or soy sauce
Preheat oven to 450 degrees F.
With a large knife, make several slits in each eggplant to keep them from exploding in the oven (believe me, I've had it happen. Nothing like a late-night date with a can of oven cleaner).
Place eggplants directly on top oven rack and bake for 50 minutes, turning every 10-15 minutes to make sure eggplant is roasted thoroughly. Remiove from oven and let cool for 15 minutes.
De-stem and peel skin from eggplants. Cut eggplant flesh into 1/2 inch cubes, transfer to blender.
Add soy milk, garlic, olive oil, cumin, cayenne pepper, tahini, and garlic to eggplant. Puree for 60-90 seconds.
Pour into serving bowls. If desired, chill for 30 minutes before serving.
So there you go. No shennanigans, no pumpkin roadkill... just a tasty Mediterranean dip with a nice little kick. Aren't you proud of me? :-)