Vegan Baba Ganoush and Tabbouleh

Vegan Baba Ganoush

 

Ingredients:

 

-1 medium Eggplant

-1/4 cup Plain Vegan Yogurt

-1/4 cup Tahini

-2 tablespoons Olive Oil, plus additional for roasting the eggplant

-The Juice of 1/2 a Lemon

-3 tablespoons Curly Parsley, chopped

-1 teaspoon Cumin

-1 teaspoon Smoked Paprika

-4 drops Liquid Smoke (optional)

-Salt and Pepper to taste

 

 

Directions:

 

1. Preheat your oven to 425º F

2. Cut the ends off of the eggplant and then cut it lengthwise down the middle

3. With the inside of the eggplant facing up, place 2 drops of liquid smoke on each half of the eggplant and rub it evenly all over. Season each half of the eggplant liberally with salt and pepper and drizzle generously with olive oil

4. Place the eggplant halves on a nonstick baking sheet face down. Roast for 45-60 minutes or until the skin becomes wrinkled and the inside of each half of the eggplant is caramelized

5. Empty the eggplant “meat” into a medium bowl and discard the skin. Add the remaining ingredients and stir to combine

 

Tabbouleh

 

-2 cups Curly Parsley, chopped

-1 medium Tomato, diced

-2 tablespoons Fresh Dill, chopped

-1 tablespoon Fresh Mint, chopped

-2 tablespoons of Garlic, minced

-3/4 cups Bulgar

-The Juice of 1/2 a Lemon

-3-4 tablespoons Olive Oil

-Salt and Pepper to taste

 

Directions:

 

1. Prepare the bulgar according the package’s directions. Then set it aside to cool

2. Combine all of the ingredients in the large bowl

3. Chill before serving