Baba ganoush is a Middle Eastern spread similar to hummus, but eggplants, rather than chickpeas comprise the base. This My Spice Sage version contains smoked sea salt, extra virgin olive oil flavored with red pepper and tahini. Serve with toasted pita, pita chips, or as a veggie stick dip.
Serves: 6 Active time: 15 minutes
Inactive time: 1 hour
2 eggplants (about 1 pound 4 oz. each)
¼ cup tahini
¼ cup tomato paste
Juice from one lemon 3 cloves garlic
1 tablespoon extra virgin olive oil flavored with red pepper
1 small pinch smoked Spanish paprika (optional)
¼ cup fresh Italian parsley
Celtic applewood smoked sea salt to taste
1. Preheat oven to 375 degrees Fahrenheit (190 degrees Celsius).
2. Poke a few holes on eggplants with a fork.
3. Char eggplant skins on stovetop at medium high heat (gas range only), turning each side over, with a fork, every 30 seconds to check for doneness. Alternatively, you may grill or broil eggplants.
4. Bake eggplants in oven, on a parchment lined baking sheet for 20-30 minutes or until you can poke them with a paring knife, all the way through and no resistance is met.
5. Allow to cool completely for about 30 minutes.
6. Slice eggplants in half and scoop meat into the bowl of a food processor.
7. Add tahini, tomato paste, lemon juice, olive oil, garlic, paprika (if you would like your spread hotter and smokier), parsley and Celtic applewood smoked sea salt.
8. Pulse until all ingredients come together in a smooth hummus-like spread.