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Smoky Baba Ganoush

Smoky Baba Ganoush – - Recipe

The traditional Middle Eastern eggplant dip gets a layer of smokiness from Knorr® Ultimate Intense Flavours Deep Smoke and is finished with bright and tangy sumac.  Served with pita for a shareable appetizer.

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Ingredients per serving

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Prepare the Baba Ganoush

  • Olive oil, as needed
  • Large eggplants, cut in half, scored 5.0 each
  • Salt, as needed
  • Garlic, peeled and made into a paste 4.0 cloves
  • Tahini 120.0 ml
  • Greek yogurt, plain 60.0 ml
  • Lemon, juice only 2.0 each
  • Knorr® Professional Intense Flavours Deep Smoke 4 x 400 ml 60.0 ml

Finish the Dish

  • Pita bread, plain 20.0 each
  • Parsley, chopped for garnish
  • Baba Ganoush, as prepared
  • Sumac, to taste

Preparation

  1. Prepare the Baba Ganoush

    • Drizzle olive oil over eggplant and season with salt. Roast for 25 - 30 min at 220 C until the eggplant is soft and golden brown.
    • Remove eggplant pulp from skin and chop finely or pulse in the bowl of a food processor.
    • Transfer eggplant to a mixing bowl, and fold in the garlic, tahini, yogurt, lemon juice and Knorr® Ultimate Intense Flavours Deep Smoke.

  2. Finish the Dish

    • Cut the pita into triangles and toast lightly.
    • Spoon the prepared Baba Ganoush into a bowl and top with olive oil, sumac, and chopped parsley. Serve with toasted pita triangles.
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