Baba Ghanoush Dip
1 large eggplant
1 ½ tsp Spice Horizon ground cumin
1 ½ Tbsp tahini paste (ground sesame seed paste)
½ tsp Spice Horizon red pepper flakes
4 cloves garlic
1 Tbsp Spice Horizon Tunisian extra virgin olive oil
½ organic lemon, juiced
½ tsp Spice Horizon parsley, for garnish
½ Serrano pepper, diced (optional)
Salt and pepper to tast
Place eggplant on gas burner (turning until the outside of the eggplant is well charred).
Place charred eggplant in a paper bag to sweat for 5 minutes.
Preheat oven to 400 degrees F.
Remove eggplant from bag and peel off the charred skin from the eggplant
Cut eggplant in half, placing both halves in a baking dish.
Brush eggplant with a little olive oil, then place 2 oiled cloves of peeled garlic on each eggplant half. Roast in the oven for 40 minutes.
Remove eggplant from oven and let cool.
Place eggplant, cumin, tahini, roasted garlic, lemon juice, red pepper flakes and salt into a food processor. Pulse eggplant and other ingredients until creamy and well mixed. If it’s too dry, add a Tbsp of Tunisian extra virgin olive oil while pulsing.
Remove mixture and spoon into serving dish.
Drizzle extra virgin olive oil over the Baba Ghanoush and top with pomegranate seeds, or parsley or crumbled feta cheese as a garnish.
Serve with warm pita bread for dipping.
Things you'll need for this recipe...