BABA GHANOUSH
MID-EASTERN DIP
This wonderful creamy Mid-Eastern classic dip blends the humble eggplant with calcium rich tahini, anti-inflammatory powerhouses’ garlic, onions and fresh lemon juice. It’s simple and easy to prepare and made exotic with sumac and zaatar. See the note for more info.
Traditionally served with pita bread, its perfect with veggies, GF crackers/flat-breads or used in wraps, sandwiches and burgers.
INGREDIENTS
2 eggplants, mid-sized
¼ - 1/3 cup fresh lemon juice
1/2 cup raw organic tahini paste
2-3 medium size cloves garlic
½ cup Vidalia onion, chopped
2 tbsp olive oil or ¼ cup organic silken tofu
1 tsp cumin, ground
½ -3/4 tsp sea salt
Freshly ground pepper
GARNISH
Olive oil, olives, cayenne, dried chili pepper flakes, parsley, lemon zest, Zaatar or sumac
DIRECTIONS:
TERI’S TIPS:
MID-EASTERN DIP
This wonderful creamy Mid-Eastern classic dip blends the humble eggplant with calcium rich tahini, anti-inflammatory powerhouses’ garlic, onions and fresh lemon juice. It’s simple and easy to prepare and made exotic with sumac and zaatar. See the note for more info.
Traditionally served with pita bread, its perfect with veggies, GF crackers/flat-breads or used in wraps, sandwiches and burgers.
- Dip, spread or Snack
- Prep time: approx.10 minutes Roasting time: 25 minutes
- Vegan, Gluten/nut/corn/dairy-free
- Yield - Approx. 2 cups
INGREDIENTS
2 eggplants, mid-sized
¼ - 1/3 cup fresh lemon juice
1/2 cup raw organic tahini paste
2-3 medium size cloves garlic
½ cup Vidalia onion, chopped
2 tbsp olive oil or ¼ cup organic silken tofu
1 tsp cumin, ground
½ -3/4 tsp sea salt
Freshly ground pepper
GARNISH
Olive oil, olives, cayenne, dried chili pepper flakes, parsley, lemon zest, Zaatar or sumac
DIRECTIONS:
- Pre-heat oven to 425-450F
- Prick eggplants all over with a knife then place on a parchment lined baking pan and bake in pre-heated oven approx. 25 – 30 mins or until the eggplant skin is charred and sagging slightly. Alternatively, you can cut the eggplants in half and slash first diagonally then crisscross, brush with olive oil and grill skin side down over med heat for approx 15 mins or until the insides are tender and the skin charred browned. Let cool.
- Once cool enough to handle scoop insides out and place in a food processor or high-speed blender. Measure in remaining ingredients and blend until smooth. Test and adjust seasonings if desired.
- Chill before serving and garnish as desired.
TERI’S TIPS:
- Find Zaatar and Sumac in Mid-Eastern stores. These exotic spices are worth sourcing out and great in dips, marinades and salads.
- This dip keeps approx. 5 days in the refrigerator in a glass, ceramic or stainless-steel container.
- The more charred the skin the smokier the dip will taste. If you prefer this choose the higher oven setting or direct grill option and be sure to let the skins char. The eggplant will be sagging and extra wilted and this is perfect for that smoky taste.
- Pomegranate molasses is also a fabulous topper - just drizzle over like you do olive oil.