Why not give a traditional Baba Ganoush recipe a twist by substituting regular tahini for our Za’atar Tahini? The earthy, tangy za’atar spice works perfectly with the smoky, burnt eggplant! Making this recipe is a lot simpler than you think - the only thing you need is a bit of time to get the eggplant nice and soft on the inside!
We also created a version of this recipe by scooping out the left overs of our Deconstructed Baba Ganoush recipe (adding 1 garlic clove) and blending it into a dip that lasts up to a week in the fridge. Photo by @spinachdaddy.
2 medium eggplants
¼ c Organic Za’atar Tahini
Juice of 1 lemon
2 garlic cloves
½ tsp salt
Freshly ground pepper
Pinch of smoked paprika
2-3 tbs olive oil, with extra to drizzle at the end
For the garnish: finely chopped mint, parsley or dill, plus 2 tbs toasted pine nuts
Pita or crusty bread to serve
1. Place a sheet pan in your oven and preheat to 475°F.
2. Wrap eggplant in foil and roast for an hour. Once ready, the eggplant flesh should be soft on the inside.
3. Once cool, remove the eggplant flesh with a spoon (discarding the burnt skin) and place in a food processor, together with the garlic, lemon juice, tahini, 2 tbs olive oil and salt. Blend until smooth.
4. Place in a serving bowl, sprinkle with parsley, pepper, smoked paprika and an extra drizzle of olive oil. For this image, we also added some toasted pine nuts and dill!
5. Serve with chopped vegetables and warm torn pita bread!