Vegan

Supercharged Baba Ganoush (Eggplant Dip with Chickpeas)

http://feedproxy.google.com/~r/FatfreeVeganBlog/~3/Bf8jlzJjHbs/supercharged-baba-ganoush-eggplant-dip-with-chickpeas.html

This supercharged baba ganoush recipe is not your standard eggplant dip. Enriched with chickpeas and vegan yogurt, it makes a delicious plant-based appetizer or sandwich filling.

Way, way back in the early days of the internet, I was a moderator of a vegan email group that used to ask potential members not-so-seriously where they sided on an issue that divided our community: Eggplant. Some members hated it, others loved it, while some simply believed that the purple vegetable was overused in vegetarian cooking.

Of course, if you’ve ever taken a look at my blog’s logo you can figure out that I’m a staunch eggplant supporter. And baba ganoush (also spelled baba ghanouj) is one of my favorite ways to eat it.

From burgers to curries, Parmesan to pesto, there’s so much that eggplant can do, if it’s cooked right. Cooking it right is often the problem, though. Once someone’s had underdone or bitter eggplant, it’s almost impossible to get them to try it again. That’s why I’m very careful to post only eggplant recipes that actually work. I don’t want to accidentally create more eggplant haters.

So believe me when I tell you that this is the baba ganoush recipe to end all baba ganoush recipes. My husband and I loved the flavor so much that I will never go back to my basic eggplant dip. I took that recipe and fortified it with protein-packed chickpeas and creamy soy yogurt, making it a more filling and substantial dish. Unlike traditional versions, this baba ganoush contains no olive oil–and you won’t miss it.

Plus, I make it a quicker way now by cutting the eggplant in half before I bake it. In traditional Middle Eastern baba ganoush recipes, the eggplant would be charred over a flame, giving it a delicious smokiness. Most of us don’t have the time or equipment to make it the traditional way, so I recreate that smokiness by adding a pinch of smoked salt and chipotle chili powder.

The results rival the best restaurant baba ganoush with a fraction of the fat and calories. I love this oil-free eggplant dip packed into pita bread with lettuce, tomatoes, cucumber, and kalamata olives for a light and healthy meal. Or as a dip for fresh vegetables for an afternoon snack.

Try it or one of my favorite eggplant recipes below and let me know where you side on “the eggplant question.”

More Great Vegan Eggplant Recipes

These are some of my favorites, all oil-free and vegan:

Supercharged Baba Ganoush (Eggplant Dip with Chickpeas)

The traditional Middle Eastern eggplant dip is enriched with chickpeas and plant-based yogurt for a satifying appetizer or sandwich filling.

Ingredients

1 large eggplant about 1 1/2 pounds
2 cloves garlic peeled
1 cup cooked chickpeas
2 tablespoons tahini
2 tablespoons lemon juice
2 tablespoons plain, unsweetened non-dairy yogurt
1 teaspoon salt or to taste
1/4 teaspoon ground cumin
1/8 teaspoon chipotle chili powder or smoked paprika
1 pinch smoked salt

Instructions

Preheat oven to 425F. Line a baking sheet with parchment paper. Cut the eggplant in half the long way, from stem to bottom. Place the halves on the parchment, cut sides down. Bake until soft and sunken in the middle, about 25 minutes. Remove from the heat and let cool.
Once the eggplant is cook enough to handle, discard any accumulated liquid and scrape the flesh from the skin. Discard the skin. (You may do these first two steps up to 3 days in advance, storing the eggplant in a sealed container in the refrigerator.)
Peel the garlic and have all ingredients assembled. Turn on food processor. With the processor running, drop the garlic through the feel tube and processed until it is chopped. Add the chickpeas and pulse to chop well. Add the drained eggplant and all remaining ingredients and pulse until well-blended but with a little texture.
Spoon into a serving dish and top, if you want, with a squeeze of lemon juice and a sprinkle of parsley or other fresh herbs. Serve with pita bread and fresh vegetables.

Notes

Nutrition data assumes soy yogurt and 1 teaspoon of salt.Each serving is 1 point on Weight Watchers Freestyle Program.

Nutrition Facts

Supercharged Baba Ganoush (Eggplant Dip with Chickpeas)

Amount Per Serving (1 serving)

Calories 156
Calories from Fat 29

% Daily Value*

Total Fat 3.2g
5%

Saturated Fat 0.6g
3%

Cholesterol 0mg
0%

Sodium 506mg
21%

Total Carbohydrates 23g
8%

Dietary Fiber 6g
24%

Sugars 8.5g

Protein 7g
14%

* Percent Daily Values are based on a 2000 calorie diet.

Course Appetizer, Sandwich

Cuisine Middle Eastern, Oil-Free

Keyword Baba Ganoush Recipe, oil-free baba ganoush

Vegan

Loaded Baked Potato Wedges with Creamy Cheese Sauce and Tofu Bacony Bits

Loaded Vegan Baked Potato Wedges – These crispy baked potato wedges are perfection! Baked until crispy and topped with vegan cashew cheese sauce, tofu bacon, and scallions. These just might be potato perfection!

This easy recipe for Baked Loaded Potato Wedges will blow you away with the delicious combo of crispy baked potatoes, tofu bacon bits, and a creamy vegan cashew cheese sauce.

While you could eat these loaded potato wedges as a meal or side dish, I love serving these as a shared appetizer or a Game Day snack. Having a few is delicious, but having a whole sheet pan on your own is quite gluttonous so you might want to share. If you’re hosting a party, a movie night or a game day get-together, make sure to put these delicious loaded potato wedges on the menu and you will be everyone’s favorite!

These Vegan Cheesy Potato Wedges are perfect for when you’re craving something cheesy and comforting. The potatoes are baked not fried. They are baked on the same sheet pan as the tofu bacon which makes for easy clean-up. While the potato wedges are baking, we whip up my favorite vegan cashew cheese sauce. It only takes minutes and you’ll love the creamy rich texture. I like to make some extra and serve pasta with vegan cheese sauce and bacon the next day. You can also slice the potatoes into halves to make loaded baked potatoes!