Smoky Baba Ganoush
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.
Appetizer/Shareable
Ingredients per serving
Prepare the Baba Ganoush
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Olive oil, as needed
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Large eggplants, cut in half, scored 5.0 each
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Salt, as needed
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Garlic, peeled and made into a paste 4.0 cloves
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Tahini 120.0 ml
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Greek yogurt, plain 60.0 ml
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Lemon, juice only 2.0 each
Finish the Dish
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Pita bread, plain 20.0 each
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Parsley, chopped for garnish
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Baba Ganoush, as prepared
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Sumac, to taste
Preparation
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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.
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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.
