Baba Ghanoush
This was my first time making baba ghanoush and omg it was amazing! I have no idea how authentic it is to the Levantine or Lebanese recipe, but here goes! This is adapted from the Plenty cookbook. I added bruschetta on top and thought to add pomegranate which was 100% the right choice! The sweetness and burst of flavour from the pom offsets the slight bitterness of the eggplant. Highly recommend!
Vegan
Makes: 2 batches
Prep & cook time: 60 minutes
Ingredients:
1 large Eggplant
4-6 cloves Garlic, pressed
2+ tbsp Lemon juice
¼ cup Olive oil
¼ cup Tahini
1-2 tsp Cumin powder
2 pinches Sea salt
Few cracks of Black pepper
Baguette: Halved, brushed with olive oil & garlic
Bruschetta: made with chopped grape or regular tomatoes, onion, lemon juice & dried/fresh basil
Directions:
Preheat oven to 450ºF and line baking sheet. Slice eggplants in half lengthwise, rub with olive oil, sprinkle sea salt and lay face down on baking sheet for ~40 minutes until they’re soft. Remove from oven and let cool a bit.
Turn oven down to 400ºF. Slice baguette lengthwise. Mix garlic and olive oil and brush over baguette. Place in oven for ~10-12 minutes.
Scoop out insides of eggplant and discard skin.
Combine eggplant with rest of ingredients, and blend into a dip.
Prior to serving as a dip, drizzle some more olive oil on top.
Serve with baguette, bruschetta and pomegranate
Enjoy & let me know in the comments or tag me on Instagram if you try it!
Much love,
Surabhi
