Name: Five vegan middle eastern recipes from History - Ful Medames (Egypt)
Prep time: 5 min
Cook time: 10 min
Total time: 15 min
Cuisine: Middle Eastern
Ingredients: 1 can (or 1.5 cups) cooked fava beans; 2 tbsp olive oil; 1 clove garlic, minced; 1 tsp cumin; Juice of 1 lemon; Salt to taste; Chopped parsley and tomatoes for garnish

Five vegan middle eastern recipes from History – Baba Ghanoush (Levant/Iraq)

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A silky, smoky eggplant dip born in the Levant—Baba Ghanoush blends roasted eggplant, tahini, and lemon for timeless plant-based perfection.

Author: Emily
Prep Time: 10 minutes
Cook Time: 40 minutes
Total Time: 50 minutes
Yield: 4 servings 1x
Category: Appetizer
Method: Grilled/Roasted
Cuisine: Middle Eastern
Diet: Vegan

Ingredients

Scale

2 large eggplants
2 tbsp tahini
2 cloves garlic, minced
Juice of 1 lemon
1 tbsp olive oil
Salt to taste
Optional: smoked paprika, pomegranate seeds, parsley

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Instructions

Roast or grill whole eggplants until charred and soft (about 30–40 minutes).
Peel skin, drain excess water, and mash or blend the flesh with tahini, garlic, lemon juice, olive oil, and salt.
Garnish with paprika or pomegranate seeds and serve with warm pita or veggies.

Notes

Naturally vegan and rich in antioxidants, Baba Ghanoush is perfect as a dip, spread, or side—especially when grilled over open flame for smoky depth.

Nutrition

Serving Size: 2 tbsp
Calories: 100
Sugar: 2g
Sodium: 180mg
Fat: 7g
Saturated Fat: 1g
Unsaturated Fat: 6g
Trans Fat: 0g
Carbohydrates: 8g
Fiber: 3g
Protein: 2g
Cholesterol: 0mg

Find it online: https://www.joyfulbiterecipes.com/vegan-middle-eastern-recipes/