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Vegan Middle Eastern Babaganouj

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  Eggplants 2 Large
  Garlic 2 Clove (10 gm)
  Vegenaise 1 Tablespoon
  Juice of lemon 1
  Olive oil 3 Tablespoon
  Salt To Taste
  Pepper To Taste

Bake eggplant at 400°F for 45 minutes. Skin should be charred and the middle soft. Let the eggplant cool. Once cooled, scoop out the flesh of the eggplant into a bowl, and mix in the rest of the ingredients. Blend until smooth.
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Recipe Summary

Difficulty Level: 
Middle Eastern
On the lookout for a vegan Babaganouj recipe? Then this video is just the thing for you. Watch and learn how to make a tasty vegan version of the popular dish.

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Nutrition Rank

Nutrition Facts

Serving size

Calories 111 Calories from Fat 72

% Daily Value*

Total Fat 8 g12.5%

Saturated Fat 1.1 g5.6%

Trans Fat 0 g

Cholesterol 0 mg

Sodium 73 mg3%

Total Carbohydrates 10 g3.4%

Dietary Fiber 5.3 g21.1%

Sugars 3.8 g

Protein 2 g3.4%

Vitamin A 0.9% Vitamin C 13.9%

Calcium 1.8% Iron 2.4%

*Based on a 2000 Calorie diet

Vegan Middle Eastern Babaganouj Recipe Video