Baba Ganoush
This popular mezze is featured in the Self-Love book with an added spice that turns up the smoky flavor that you have got to try! This dish has a quick prep. The length of time is mostly from the cooking of the eggplant which can take up to 40 minutes.
Equipment
- 1 Food Processor
Ingredients
- 1 EGGPLANT
- 2 TBSP TAHINI
- 2 TBSP LEMON JUICE
- ¼ tsp GARLIC POWDER OR PASTE
- ¼ tsp SEA SALT
- 1/4 CUP PARSLEY LEAVES
- 7 BLACK RIPE PITTED OLIVES Lindsay brand of course!:)
- 1 tsp UFRA BIBER SPICE optional
Instructions
- Prick EGGPLANT with fork all around
- Put in cast iron skillet, stoneware dish or any roasting pan you have, and bake at 450° until skin is blistered, 30-40 min. Flip after 10 min.
- When eggplant is done, set aside until cool enough to handle.
- Add to food processor (or mixing bowl) TAHINI, LEMON JUICE, GARLIC and SALT and process to combine
- Peel away eggplant skin with hands
- Squeeze eggplant over a bowl to release some water. Discard water.
- Add eggplant to food processor and process till dip consistency
- Top with PARSLEY LEAVES, chopped and PITTED BLACK OLIVES, cut in half
- Bling it out with UFRA BIBER SPICE
Notes
The urfa biber spice gives this dish the smokiness that usually comes from the traditional way of cooking the eggplant over an open fire, but is not necessary, however you will love its spicy, salty, smoky flavor! Alternatively, you may be able to gain a smoky flavor using a grill!Â
You can purchase urfa here!Â
Nutrition
Calories: 167kcalCarbohydrates: 19gProtein: 5gFat: 8gSaturated Fat: 2gPolyunsaturated Fat: 4gMonounsaturated Fat: 4gSodium: 405mgPotassium: 650mgFiber: 8gSugar: 9gVitamin A: 695IUVitamin C: 21mgCalcium: 53mgIron: 2mg
Tried this recipe?Let us know how it was!
