Mediterranean cuisine
Easy

Roasted Eggplant Over Baba Ganoush

Eggplants are great sources of vitamins and minerals and this dish is a delicious way to utilize these vegetables. Baba Ganoush is blended eggplant with tahini and lemon juice and is simply flavorful.

Roasted Eggplant Over Baba Ganoush
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Recipe
PRE TIME: 15 min
COOKING TIME: 45 min
TOTAL TIME: 1 hr
2 SERVING
Ingredients:
  • 2 large Eggplant
  • Baba Ghanoush
  • 1 cup Tahini
  • 1/3 cup Lemon juice
  • 2 tsp. Cumin powder
  • 1/2 tsp. Salt
  • 1 clove Garlic, minced
  • 1 tbsp. Extra virgin olive oil
  • For Bake ㅤ
  • 4 small Japanese eggplant
  • 1 tbsp. Extra virgin olive oil
  • 1 clove Garlic, minced
  • 4 sprigs Thyme
  • 1/4 tsp. Ground black pepper
  • 1/4 tsp. Ground salt
  • Salad
  • 1 tsp. Rosemary
  • 1 tbsp. Red wine vinegar
  • 2 tbsp. Extra virgin olive oil
  • 1/4 large Red onion
  • 1/2 half Fresh fennel
  • 1 stalk Fresno chili pepper
  • 1/2 tsp. Garlic, minced
  • 1 tbsp. Mint leaves
  • 2 tbsp. Parsley
  • 1/8 tsp. Ground salt
  • Garnish
  • 1/4 tsp. Sumac
  • 1 tsp. Extra virgin olive oil
Directions:
Step 1
Step 1
1
In a 400°F/204°C oven, roast the 2 globe eggplants for 45 minutes or until soft (cool).
Step 2
Step 2
2
Peel eggplant and in a blender puree with 【Sauce】
Step 3
Step 3
3
Halve then Japanese eggplant and season with salt, pepper, thyme, garlic, and olive oil. Roast in the oven at 400°F/204°C for 5 - 12 minutes.
Step 4
Step 4
4
Toss in a bowl all ingredients of 【Salad】and baked Japanese eggplant.
Step 5
Step 5
5
spread the Baba ghanoush on a plate. Place the tossed salad on top of the spread. Garnish with sumac and olive oil, Enjoy!
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