Smoky Babaganoush With Roasted Figs And Baby Eggplant
Recipe type: Side
Cuisine: plantbased
Prep time: 
Cook time: 
Total time: 
Serves: 6-8
  • Babaganoush
  • 2 Eggplants
  • 250g silken tofu, drained
  • 1 tsp cumin
  • 1 lemon, zest and juice
  • 1 tbs tahini
  • 1 tsp date syrup
  • ½ salt
  • Toppings:
  • 2 figs, quarterd
  • 3 baby eggplants halved
  • 1 tsp cumin
  • 1 tsp date syrup
  • 1 tsp coconut oil, melted
  • ¼ tsp cinnamon
  1. For the Babaganoush:
  2. First of all peak your eggplants with a fork a few timws. Broil eggplants in the oven for about 2-3 minutes on each side, this adds a nice smoky flavour to the babaganoush. Turn the broiler off and turn preheat oven to 180°C. Don’t remove the eggplants from the oven and let them bake until softened. Depending on size this will take around 25-35 minutes. After baking let them cool down until cool enough to handle.
  3. When the baked eggplant has cooled slice them open and scoop out the flesh into a blender. Add cumin, tahini, lemon zest, juice of half a lemon, salt, date syrup and silken tofu. Blend until smooth.
  4. Pour the babaganoush into a bowl and garnish with the roasted veggies, finely chopped parsley, tahini, date syrup and black sesame. Serve alongside veggie sticks or as a dip for pita bread, crackers or chips. Also works great as a dipping sauce for roasted veggies.
  5. For the baked baby eggplant and figs:
  6. While the eggplants are baking you can mix together the date syrup, coconut oil and spices and marinate the figs and the baby eggplants with it. After you have removed the eggplant from the oven you can place the eggplant and fig mixture on a lined baking sheet and bake for 20-25 minutes at 180°C.
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