Vegan Korean Baba Ganoush (Eggplant Dip)

Looking for a healthy dip to serve with your chips this weekend? Try this vegan Korean Baba Ganoush. This creamy and silky dip is basically eggplant blended up with beans, lime juice and lots of Asian flavors! Enjoy a yummy weekend!

The Recipe

Vegan Korean Baba Ganoush (Eggplant Dip)

Ingredients

2 eggplants

2 tablespoons vegetable oil, such as sunflower oil

1/2 teaspoon salt (or to taste)

1/2 teaspoon curry powder

1/2 tablespoon sambal oelek

1/2 can black beans, drained (about 1/2 cup)

1 tablespoon fresh cilantro leaves

2 tablespoons lime juice

1 tablespoon vegan fish sauce

more cilantro to garnish

Instructions

1. Preheat oven to 450 °F / 230 °C.

2. Bake eggplants (whole and with skin) for about 45 minutes, until skin is black.

3. Shock eggplants with cold water and allow to cool completely. Peel off skin.

4. In a food processor combine peeled eggplants, beans, oil, salt, curry powder, sambal oelek, cilantro, lime juice and vegan fish sauce. Blend until smooth.

5. Garnish with fresh cilantro and chili flakes. Serve with tortillas, pita bread or whatever you desire. ENJOY!