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Smoky Babaganoush with Black Olives

Smoky Babaganoush with Black Olives

Watch Recipe Video

Ingredients

  • 2 medium eggplants, halved
  • 2 tsp extra virgin olive oil
  • 3 tbsp red wine vinegar
  • 2 tbsp tahini sesame paste
  • 4 tbsp iSpice World FlavorsTM Middle Eastern Seasoning
  • 2 tsp liquid smoke
  • 3/4 cup extra virgin olive oil
  • 1/2 cup Kalamata olives, pitted & chopped
  • 1 tbsp fresh parsley, chopped

Directions

Step 1

Preheat oven to 375 degrees.

Step 2

Rub eggplant with olive oil and arrange in a baking dish, cut side down.

Step 3

Roast eggplant for 45 minutes - 1 hour until very soft.

Step 4

Scoop flesh from eggplant skins and place in a colander over a bowl to drain overnight, covered and in the fridge.

Step 5

Puree eggplant in a food processor with iSpice World FlavorsTM Middle Eastern Seasoning, tahini, vinegar, and liquid smoke until very smooth.

Step 6

While food processor is running, drizzle oil into eggplant until fully incorporated and thick.

Step 7

Serve in a shallow bowl, sprinkle babaganoush with black olives and fresh parsley.

Check out the products below to make this recipe!

  • Prep: 10 minutes
  • Cook: 1 hour
  • Servings: 20

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