Holistic Health Vegan

Mushroom and “Cheese” Baba Ghanoush



I was all prepared to put up a different recipe when this one muscled it’s way into today’s post. Sometime last year a friend and I went for a decadent late lunch at a Lebanese restaurant. We feasted on Hummus, Baba Ghanoush , fresh pita bread and so much more. Well today my stomach was feeling a bit nostalgic for that meal. So I decided to whip up some Baba Ghanoush for lunch today. Only I changed it a bit by adding mushrooms and Daiya. Also, rather than eating it cold, I chose to have it warm instead. It was fantastic! I urge you to try it. Click here for the recipe.


1 Large eggplant (2 lbs)

3 Tablespoons of extra virgin olive oil

½ Teaspoon of liquid smoke (to give that grilled taste)

¼ Cup of Tahini (sesame paste)

3 Garlic cloves (peeled) *Use 2 cloves if you don’t like a lot of garlic.

1 Teaspoon ground cumin

1 Large lemon

1 Teaspoon of sea salt

1 Teaspoon of black pepper

1 Large Portabella mushroom

½ Shredded Daiya Mozzarella cheese (or vegan cheese of your choosing)

1 Teaspoon of Nutritional Yeast

1 Teaspoon of Truffle oil

Preheat oven to 350° 10 minutes before preparing the Eggplant.

Cut the eggplant in half. Then use a fork to poke in several places to allow it to cook evenly. Using 2 tablespoons of olive oil and coat the white flesh of each eggplant half (use one tablespoon of olive oil on each half) Sprinkle sea salt on each half and place face down on a large pan or baking sheet. Add the garlic cloves and the portabella mushroom to the same baking sheet/pan. Don’t forget to cover the mushroom and garlic with a little olive oil too. Place the pan in the oven for 1 hour.

After an hour passes take the pan out and allow the eggplant and et cetera to cool down for 10-15 minutes. After everything is cooled, they should be nice and soft almost mushy when you slice into it.

Remove the skin from both eggplant halves. Then slice into large chunks. Place the chunks into a blender or food processor along with the garlic cloves, mushroom, truffle oil, black pepper, juice of 1 lemon, liquid smoke, Tahini, cumin, and nutritional yeast. Puree until everything is almost smooth. You don’t want it super smooth. Leave a little texture to keep things interesting. After blending spoon the Baba Ghanoush into an oven safe bowl. You can add a little salt to your taste if you desire but I don’t recommend it because the Daiya has salt in it. Also if you want to add a little more zing without using another lemon, then can add one capful of apple cider vinegar to the dip. Give the Baba Ganoush another stir and then add the shredded Daiya to the top of the dip and bake on 350° for 10 minutes or until the “cheese” melts.

After removing the dip from the oven you can arrange your platter by adding toasted pita bread, and vegetables. You can garnish the top with a little parsley. Then serve and enjoy!


Author: holistichealthvegan

I am a plus sized woman who set out on a quest to become healthier. It was on this journey to better health, that I discovered the joy of veganism through the teachings of Queen Afua, Nubia Sutton, and Breeze Harper, PhD. Join me as I recreate some of my pre-vegan favorites as well as the new vegan dishes I now enjoy.

8 thoughts on “Mushroom and “Cheese” Baba Ghanoush

  1. Yum Yum Yum! I must make this soon when my aubergines are fully grown from my own aubergine ( eggplant) plant! 🙂 Yeahhhh!

  2. WOW! MMMMMMMMMMMMM this sounds really good! Have you tried the Daiya wedge yet?

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