• appetizer
  • eggplant
  • garlic
  • middle-eastern-seasoning
  • paprika
  • sea-salt
  • sesame-seed
  • snacks
  • spearmint
  • sumac
  • thyme
  • vegetables

Smoky Babaganoush with Black Olives

Regular price $0.00

Smoky Babaganoush with Black Olives

Smoky Babaganoush with Black Olives

  • Servings

    20

  • Prep Time

    10 min.

  • Cooking Time

    1 h

  • Total Time

    9 h 10 min.

  • Calories

    110

Smoky Babaganoush with Black Olives

Instructions equipment

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.

knife

cutting board

large baking dish

strainer

food processor or blender

rubber spatula

equipment

knife

cutting board

large baking dish

strainer

food processor or blender

rubber spatula

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

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