Babaganoush

BABAGANOUSH!

One of my all time favorite dips and perfect as a side dish, a dip or with a main course.

My recipe is smokey, spicy, sweet and super smooth.

Urfa chili brings the sweet, smokey heat and the black garlic brings in the umami. Pomegranate molasses, balanced with honey is perfect for eggplant and compliments everything else in the dip.

Try it out, let us know what you think!

Babaganoush:

• 2 eggplants

• 3/4 cup Labne

• 1/2 cup Soom Tahini

• 1/2 cup Mayonnaise

• 6 garlic cloves, peeled

• 2 tbsp pomegranate molasses

• 2 tbsp honey

• 2 tbsp Graza extra virgin olive oil plus 2 tsp reserved for garnish

• 1 lemon, juiced

• 2 tsp black garlic puree

• 2 tsp Urfa chili flakes plus 1 tsp reserved for garnish

• 2 tsp ground cumin

• 1 tsp Aleppo chili flakes

• 1 tsp ground cinnamon

• 3 tsp kosher salt

1. preheat a cast iron pan to high heat

2. when the pan is smoking, add the 2 whole eggplants and char on every single side until very charred totally cooked through. Make sure to continue to flip and this takes about 10-12 minutes

3. remove the eggplant and place into a bowl and cover tightly with plastic wrap. Steam for 15 minutes, then remove the tops and add to a blender or food processor.

4. Add all of the other ingredients to the blender as well and blend until smooth!

5. garnish with your reserved olive oil and urfa chili flakes and choose your favorite pita or crusty bread to dip in to!

Wanna make this recipe? Follow the links below!

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