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

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

  2. 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.

  3. 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.

  4. Transfer the mixture to a bowl. Garnish with Olive Oil, additional spices, and fresh herbs.

  5. Serve with warm Pita Bread and/or cut Vegetables.

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