Za’atar Baba Ganoush

Za’atar Baba Ganoush

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!


Also in Recipes

Tahini Swirl Pavlova with Cream, Berries & Snowy Halva Flakes
Tahini Swirl Pavlova with Cream, Berries & Snowy Halva Flakes

Pavlova is undoubtedly one of our favorite desserts (Rachel, our co-founder, being from Australia, and all……) but it’s also one of those dishes that no matter how closely we follow the recipe, something always seems to go wrong! We were determined to master the art of pavlova, and give it a Seed + Mill twist!
Tahini Shortbread Thumbprint Cookies with Chocolate Date Tahini
Tahini Shortbread Thumbprint Cookies with Chocolate Date Tahini

This recipe is inspired by Ana Sortun and Maura Kilpatrick from our favorite Boston bakery, Sofra. The tahini-forward shortbread is heavenly on its own, but we love the festive touch of gooey chocolate thumbprints and sparkly flaky salt. Plus, who doesn't love a fun, hands on holiday baking project?
Coffee Mousse with Tahini Fudge
Coffee Mousse with Tahini Fudge

We're so excited to share this delicious recipe from Noor Murad & Yotam Ottolenghi's new cookbook, Ottolenghi Test Kitchen: Extra Good Things.