Creamy Smoky Babaganoush
Ingredients
- 2 medium 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) Cured 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) Olive Oil
- Chopped fresh herbs (Parsley or Chives)
Preparation
Cut the Eggplants in half lengthwise. Drizzle Avocado Oil on the cut side and place them cut side down on a large baking sheet.
Bake at 400°F (200°C) for 35-40 minutes until the skins are wrinkled and the Eggplants are very soft. Allow them to cool for 10-15 minutes.
Scoop out the flesh and transfer it to a food processor. Add Tahini, Lemon Juice, Garlic, Sumac, Aleppo Pepper, Smoked Paprika, Salt, and Pepper. Pulse until smooth and creamy with a bit of texture.
Transfer the mixture to a bowl. Garnish with Olive Oil, additional spices, and fresh herbs.
Serve with warm Pita Bread and/or cut Vegetables.