You get the most out of your roasted eggplants when you enhance the smoky flavor with Zeeland Salt Smoked. In this dish, we make a Middle Eastern eggplant dip: baba ganoush. You make it from eggplant and it’s a classic on your drinks board.
3
easy
50 minutes
First, roast the eggplant. To do this, preheat the oven to 200 degrees Celsius. Meanwhile, cut the eggplant in half and make crosswise incisions in the flesh. Pour a little olive oil on top and sprinkle with a pinch of ground cumin. Then place the eggplant in the oven for 30 minutes.
When the eggplants are ready, scrape the flesh from the eggplants with a spoon. Put that in a blender or food processor. Add the tahini, lemon juice, garlic, paprika, Zeeland Salt Smoked and Zeeland Salt Black Pepper. Blend this whole until it has the thickness you like.
Put the baba ganoush in a bowl and garnish with extra olive oil, sesame seeds, parsley and a few more grains of Zeeland Salt Smoked. Delicious for dipping with naan!
Enjoy!
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Photo credit: iStock – Anastasia Korovina
