Vegan Baba Ganoush with Crispy Fried Onions
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Recipe Intro From sivanskitchen
This vegan baba ganoush with crispy fried onions is a classic Middle Eastern dip that highlights the rich, savory flavors of roasted eggplant. This easy recipe uses Chosen Foods 100% Pure Avocado Oil to achieve perfectly roasted eggplant with a smooth, creamy texture. The Chosen Foods Vegan Mayo made with 100% Pure Avocado Oil adds a tangy creaminess, while crispy fried onions provide a satisfying crunch. Serve this authentic dip with warm pita bread or fresh vegetables for a delicious and satisfying vegan appetizer or snack.
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ingredients
- Chosen Foods 100% Pure Avocado Oil Spray
- 1 large (or 2 medium-sized) eggplant
- 1 large yellow onion, halved and sliced ¼” thick
- 1/4 cup Chosen Foods 100% Pure Avocado Oil
- 4 garlic cloves, finely grated
- 1/3 cup Chosen Foods Vegan Mayo made with 100% Pure Avocado Oil
- 1 lemon, juiced
- Kosher salt, to taste
- Paprika, for garnish
- Toasted pine nuts, for garnish
- Warm pita bread or fresh vegetables, for serving
Method
To Prepare the Eggplant:
Step 1
Preheat the oven to 400°F.
Step 2
Halve the eggplant vertically down the center. Score each half diagonally in one direction, then diagonally in the opposite direction to create a diamond pattern.
Step 3
Line a baking sheet with parchment paper and generously spray with avocado oil. Sprinkle salt on each eggplant half. Place the eggplant face down on the prepared baking sheet. Bake for about 40 minutes, or until the flesh is tender and the tops are wrinkly.
To Make the Crispy Onions:
Step 1
Meanwhile, heat a medium pan over medium heat and add the avocado oil. Add the onion slices, tossing frequently to separate the layers. Cook, tossing often, until the onions turn golden brown, then deepen to a rich brown, and become crispy. Transfer the onions to a paper towel-lined plate to drain.
To Make the Baba Ganoush:
Step 1
Allow the eggplant to cool slightly, then flip the halves over and scoop out the flesh. Discard the skins. Chop the eggplant pulp into small pieces to avoid long, stringy bits. Transfer the chopped eggplant to a bowl and mix in the mayo, garlic, and fresh lemon juice. Taste and season with salt as needed.
Step 2
Transfer the eggplant mixture to a serving plate. Place the crispy fried onions in the center. Garnish with paprika around the edges and sprinkle pine nuts in between.
Step 3
Serve with warm pita bread and enjoy!