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Baba Ganoush with Za'atar and Paanch Phoran
Megan from Smith & Truslow
4
10 minutes
45 minutes
Middle Eastern
Appetizer
This baba ganoush is a smoky roasted eggplant dip blended with tahini, lemon and garlic, then finished with our organic Za'atar and Paanch Phoran, a warm Bengali five-spice blend. It's vegan, gluten-free and a little unexpected. Serve with warm pita, crackers or fresh vegetables.
Ingredients
- 2 medium sized Italian eggplants
- 2 Tablespoons olive oil (for coating raw eggplants)
- ¼ cup olive oil, divided
- 2-6 cloves of garlic, minced
- 2 tablespoons lemon juice
- ¼ cup tahini
- 1 teaspoon Paanch Phoran Seasoning
- 1 teaspoon Za’atar Seasoning
- Salt & pepper to taste
- ¼ cup chopped fresh parsley
Directions
- Preheat oven to 450 degrees.
- Cut the eggplants in half lengthwise then brush with olive oil. Place face down on a greased baking sheet.
- Roast the eggplant until tender - 30 to 45 minutes, but you will have to check based on the size of the eggplants. Set aside to cool.
- When cool, skin the eggplants. Extract moisture from the skinned eggplants by suspending a colander over a smaller bowl & pressing down on the eggplants with paper towels until the paper towels come back dry.
- Once you’ve removed the liquid from the eggplant, pour the pulp into a clean bowl & add garlic & lemon juice. Mix together until incorporated, then add tahini & remaining olive oil & mix again.
- Heat 1 tablespoon of the olive oil in a small pan over medium heat. Add the Paanch Phoran and cook until fragrant. Pour the oil and seeds over the dip.
- Sprinkle with Za'atar, top with parsley and serve.
