Smoky, creamy, and delicious Baba Ganoush by @theyummyvegan ❤️
This Lebanese inspired Eggplant dip is so easy to make and with so few ingredients.Enjoy it with warm bread or fresh cut veggies. 😋
2 med Eggplants
2 cloves of Garlic
Juice from 1/2 Lemon
2 Tbsp (30 ml) of Avocado Oil
3 Tbsp (45 ml) Tahini
1/2 tsp (2.5 g) Cured Sumac
1/2 tsp (2.5 g) Aleppo Pepper
1/2 tsp (2.5 g) Smoked Paprika
Salt & Pepper to taste
Garnish with 2 Tbsp (30 ml) of Olive and a bunch of chopped fresh herbs such as Parsley or Chives
1. Cut the Eggplants in half lengthwise. Drizzle the Avocado Oil on the cut side and then place the Eggplants cut side down onto a large baking sheet.
2. Bake at 400 for 35-40 minutes. The skins will be wrinkled and the Eggplant will be extremely soft. Let them cool until they are easy to handle ( about 10 -15 minutes)
3. Scoop out all of the flesh and add it to a food processor along with the Tahini, Lemon Juice, Garlic, Sumac, Aleppo Pepepr and Smoked Paprika. Season with Salt & Pepper and pulse until smooth and creamy. (I like to leave a bit of texture)
4. Pour the mixture into a bowl and garnish with Olive Oil, additional spices and fresh herbs. Serve with warm Pita Bread and/or cut Vegetables.