Baba Ganoush

Baba Ganoush

Baba Ganoush is not only yummy but fun to say! This Lebanese inspired Eggplant dip is smoky, creamy and really delicious. It makes a perfect snack served with Pita / Flat Bread or fresh vegetables such as Cucumbers and Carrots. You can even use it as a spread for a veggie sandwich or as part of a mezze platter. Tradtionally Baba Ganoush is made with just a few ingredients but I decided to add a little spice and depth of flavor with Ground Sumac, Aleppo Pepper and Smoked Paprika. Overall it’s not very spicy but you can adjust the heat level to your liking.

Serves 4 - 6

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Ingredients

2 med Eggplants

2 cloves of Garlic

Juice from 1/2 Lemon

2 Tbsp (30 ml) of Avocado Oil

3 Tbsp (45 ml) Tahini

1/2 tsp (2.5 g) Ground Sumac

1/2 tsp (2.5 g) Aleppo Pepper

1/2 tsp (2.5 g) Smoked Paprika

Salt & Pepper to taste

Garnish with 2 Tbsp (30 ml) of Olive and a bunch of chopped fresh herbs such as Parsley or Chives

Directions

1. Cut the Eggplants in half lengthwise. Drizzle the Avocado Oil on the cut side and then place the Eggplants cut side down onto a large baking sheet.

2. Bake at 400 for 35-40 minutes. The skins will be wrinkled and the Eggplant will be extremely soft. Let them cool until they are easy to handle ( about 10 -15 minutes)

3. Scoop out all of the flesh and add it to a food processor along with the Tahini, Lemon Juice, Garlic, Sumac, Aleppo Pepepr and Smoked Paprika. Season with Salt & Pepper and pulse until smooth and creamy. (I like to leave a bit of texture)

4. Pour the mixture into a bowl and garnish with Olive Oil, additional spices and fresh herbs. Serve with warm Pita Bread and/or cut Vegetables.