Friday, February 1, 2013

Easy Vegan Baba Ganoush ( Eggplant Dip ) and Dip Buffet for your Superbowl Party

Vegan Baba Ganoush ( Eggplant Dip )
Finding healthy, vegan foods to fit your Superbowl Party (or any other party) can be a little tricky. To add a healthy twist, and still be festive, dips can be a perfect fit.

Hummus with Capers
In addition to the Hummus with Capers, Greek Tahini Dip, and Red Pepper and Walnut Dip, and even Salsa, if you want - you can set out this Baba Ganoush for a full-fledged dip buffet! When hosting people with a variety of food preferences, I like to put out some "real" chips, along with baked chips, pita chips or triangles, and raw veggie dippers, so that everyone can choose what they like.

Or, perhaps you'd like to make Hummus and Red Pepper Walnut Spread a part of your Omni-Friendly Sandwich Buffet, and Salsa a part of your Build-Your-Own-Nachos or Stuffed Potato Bar.

All of these dips can be made ahead, so that on the big day, you can enjoy your guests & the festivities!
Greek Tahini Dip

Baba Ganoush is a  traditional, Middle Eastern dip which is customarily made by slow-roasting an eggplant for 45 minutes to an hour in the oven. I understand that there was a time when that meant a wood-fired or charcoal oven and this dish had a smoky taste. But, in modern times, it is usually done the modern way. ( a dash of liquid smoke may be added if you like, but I usually don't )

Many traditional recipes use yogurt, and some modern American ones have Mayonnaise, but I created this vegan one that is absolutely addictive.

I don't like to heat up the oven just to make a dip, so I improvised two other methods - the microwave or the slow cooker.
First - cook the eggplant:

To cook eggplant in the microwave:
Wash  eggplant, puncture  all over with a fork
Place on a plate to catch juices, and microwave for 5 minutes
Turn over, and microwave 5 more minutes
(it’s done when it deflates and looks wrinkly)
Cooked Eggplant Pulp, ready to make Baba Ganoush
To cook in the slow cooker:
Wash eggplant, and drop into slow cooker.
Cook on high about 3 hours, till it deflates and looks all wrinkly


Home Made Salsa
FYI - If you haven't cooked eggplant this way before: microwaved egglplant does not smell very good! Slow cooked eggplant is only slightly better. And, when you see the cooked pulp - it LOOKS horrible! But - you have not done anything wrong! It turns out an incredibly delicious dip : )



Vegan Baba Ganoush ( Eggplant Dip )
When cooked eggplant cool enough to handle, slit it lengthwise down the middle,
and scoop pulp into food processor.
(Eggplant may be stored in refrigerator after cooking and before making this recipe if desired)
Pulse a few seconds at a time, till still chunky and seeds still show,
but no strings of eggplant fibers are visible (or however smooth you like it)
Stir in, adjusting flavors to taste:                                                                                     
1 dollop sesame Tahini (2-4Tablespoons or so)
1 to 2 Tablespoons Lemon Juice
1 to 2 Tablespoons Soy Sauce *
1 Tablespoon fresh minced Garlic

Let stand for a few minutes for flavours to blend.

Serve with toasted pita wedges, fresh homemade bread or crudites
Store leftovers in fridge.


Red Pepper Walnut Dip


* I have very few brand loyalties, but for Soy Sauce, I use Kikkoman exclusively. I developed a taste for it in Asia. I recently watched a documentary about the company, Make Haste Slowly which showed the company ethics, some insights into Japanese & American cultures, as well as fermentation, envirmonmentalism, and lots of other things. The company is currently featuring the use of their product in the foods of many cultures - like the non-traditional use in this recipe. I've been using it in surprising places for years. Soy Sauce is not traditional in Baba Ganoush, but it produces great results!

This is being shared on Healthy Vegan Fridays
and Frugal Tip Tuesday and Frugal Days, Sustainable Ways and The Thrifty Home Penny Pinching Party and Five Minutes for Mom
Plant Based Potluck Party 

6 comments:

  1. Everything looks awesome! I have been waiting to get a Vegan or make a Vegan Baba Ganoush since taking out dairy but haven't yet! I've been craving it, actually!

    ReplyDelete
    Replies
    1. Hope it turns out perfectly for you! I can go thru a whole batch of this pretty quickly : )

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  2. My husband and I just started Dr. Furhman's Eat to Live diet. All vegan. Really like your recipes and will be checking in regularly. Thanks!

    ReplyDelete
    Replies
    1. I'm so pleased you like it : ) Glad to have you here!

      Delete
  3. This baba ganoush looks amazing. I've recently gone off hummus during my pregnancy so I think I need to make myself a batch of this instead! Thank you so much for sharing this week Healthy Vegan Fridays: http://www.greenthickies.com/healthy-vegan-friday-29
    Have a great weekend and I hope to see you back today, Katherine :)

    ReplyDelete
  4. Hi Anna,
    I wish I could be a guest at your next Super Bowl party! Your vegan creations are so creative and amazing! You have outdone yourself with your Vegan Baba Ganoush! What an amazing party! Thank you so much for sharing this healthy and delicious recipe at the Plant-Based Potluck Party Blog Hop! I appreciate it!

    ReplyDelete

Welcome!
Please, DO chime in! : )

If you want to share a link to a pertinent and supportive post of your own that directly relates to my post (if, for instance, you also have a great vegan pancake recipe, or a post about Christmas) I don't mind a bit!

I encourage any questions about methods, measurements, or cooking times, and comments about typos, broken links, mistakes, omissions, etc. I also welcome thoughtful questions - even if you disagree with me.

I often take a few days to post your comment, and a few after that to reply. Please don't think I'm ignoring you if my response is slow - I'm just not always connected to technology.

Delighted to have you here! Post away!


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