Fabulous & Smokey Eggplant Mediterranean Dip & Spread you’ll keep making and enjoying! Healthy and Delicious.
A recipe all good cooks should master – the perfect healthy nosh or appetizer.
- 1 large eggplant (chose a fresh, firm one)
- 1 cup colorful peppers, sliced 1/2″ wide (I chose chocolate brown, purple and yellow ones)
- 1 teaspoon finely grated garlic
- 1/2 teaspoon ground cumin
- 1/4 teaspoon smoked paprika
- 3 grates of black pepper
- 2 tablespoon tahini* (sesame paste) more to taste
- 1 tablespoon chopped parsley (more for garnish)
- 1/4 teaspoon sea salt
- 1 tablespoon freshly squeezed lemon juice
- 2 tablespoons extra virgin olive oil
Preheat oven to 400 degrees.
Cut eggplant in half lengthwise. Line a rimmed baking pan with parchment paper or a silat liner. Add a drizzle of good olive oil and lay the eggplant – cut side down. Add the peppers to the side of the pan, drizzle with oil, rub in and sprinkle with a pinch of sea salt.
Roast the eggplant and peppers for 30 minutes.
Remove the peppers when golden around the edges. Set aside.
Return eggplant for 15 more minutes (total 45 minutes cooking time. Eggplant will “poop” and collapse when done. Check to see if the underside flesh has a golden color.
The eggplant “meat” will not be watery – but full of charred-roasty flavor.
Remove eggplant from oven, let cool until just easy enough to handle.
Scoop eggplant from the flesh, leaving the skin behind – add to a cutting board.
Chop into a medium- fine dice.
Add the next 8 ingredients while eggplant is still warm! Will grab all the flavors.
Add: garlic, cumin, smoked paprika, pepper, tahini, parsley, sea salt and lemon juice.
Mash with a fork until all is blended, and the tahini is well mixed in.
Add olive oil and stir in. Let cool.
Taste for seasonings. Add a touch more salt and olive oil if you desire.
*Tahini: tahini s very rich and adds a ton of flavor and creaminess. You might wish to add more, yet I like a bold eggplant flavor.
Optional seasonings: a pinch of chili powder or cayenne pepper.
To Serve: Delicious warm or cold. Serve in a decorative bowl, place on a platter and add the roasted peppers (they are wonderful with the baba ganoush) and bread of your choice.
Alternately ~ chop the roasted peppers and fold int the Baba Ganoush.
Lovely too with cold, colorful crudités and pickled vegetables. Add some pita or sourdough bread.
Appetizer idea: Toast your favorite bread cut in wedges. Just before serving top with a good dollop Baba Ganoush and thinly sliced colorful roasted peppers. Sprinkle all over with chopped parsley.
Baba Ganoush makes a wonderful spread, especially for Vegan Sandwiches!
Refrigerate in a clean glass container with a good seal.
To serve: Drizzle with some extra virgin olive oil and chopped parsley.
See BLOG for many more photos and information.
This recipe may not be reproduced without the consent of its author, Karen Sheer.
Makes 2 cups, serves about 8.