Hana’s Recipes

Smoky Loaded Eggplant Dip: Baba Ganoush

Name: Smoky Loaded Eggplant Dip: Baba Ganoush
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 4 servings
Ingredients: 1 large eggplant; 2 tbsp tahini paste; 1 1/2 tbsp Greek yogurt; 1 garlic clove, chopped; 1 tbsp lemon juice; Salt and pepper; 1 tsp sumac, more for garnish; 3/4 tsp Aleppo pepper; 1/ tsp crushed red pepper (optional); Toasted pine nuts for garnish; 1 Tomato, diced; 1/2 English Cucumber, diced; Large handful fresh parsley; Salt and Pepper; 1/2 tsp sumac; Splash fresh lemon juice; Drizzle Early Harvest extra virgin olive oil

4 servings

porciones

15 minutes

tiempo activo

35 minutes

tiempo total

Comenzar a Cocinar

Ingredientes

1 large eggplant

2 tbsp tahini paste

1 1/2 tbsp Greek yogurt

1 garlic clove, chopped

1 tbsp lemon juice

Salt and pepper

1 tsp sumac, more for garnish

3/4 tsp Aleppo pepper

1/ tsp crushed red pepper (optional)

Toasted pine nuts for garnish

1 Tomato, diced

1/2 English Cucumber, diced

Large handful fresh parsley

Salt and Pepper

1/2 tsp sumac

Splash fresh lemon juice

Drizzle Early Harvest extra virgin olive oil

Instrucciones

Make the salad topping

In a bowl add tomato, cucumber, and parsley. Season with salt, pepper, and sumac. Add lemon juice and a generous drizzle of extra virgin olive oil. Toss and set aside.

Smoke Eggplant:

Turn 1 gas burner on high. Using a pair of tongs, turn eggplant every 5 minutes or so until the eggplant is completely tender and it’s skin is charred and crispy (about 15 to 20 minutes.) Don’t worry if the eggplant deflates, it’s supposed to. (You can also do this on a gas or charcoal grill over medium-high heat.) Remove from heat and let the eggplant cool.

Remove Eggplant Skin & Drain Excess Water

Once eggplant is cool enough to touch, peel the charred crispy skin off. Discard the stem. Transfer eggplant flesh to a colander; let drain for 3 minutes.

Blend the Dip.

Transfer eggplant flesh to the bowl of a food processor. Add tahini paste, yogurt, garlic, lemon juice, salt, pepper, Sumac, Aleppo pepper, crushed red pepper (if using.) Give it just a couple of pulses to combine (do not over blend. See notes)

Transfer the smoky eggplant dip (baba ganoush) to a serving bowl. Cover and refrigerate for 30 minutes (or overnight).

Bring eggplant dip to room temperature. Top with a generous drizzle of extra virgin olive oil. Add pine nuts. Spoon the salad on top (be sure to drain any excess liquid before adding on top of the baba ganoush.) Serve with warm pita wedges or pita chips.

Nutrición

Tamaño de la Porción

Calorías

108

Grasa Total

8.1 g

Grasa Saturada

1.2 g

Grasa No Saturada

Grasa Trans

0 g

Colesterol

0.1 mg

Sodio

306 mg

Carbohidratos Totales

8.6 g

Fibra Dietética

3.7 g

Azúcares Totales

4.4 g

Proteína

2 g