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Servings
20
Prep Time
10 minutes
Cook Time
1 hour
Calories
110
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.
