Still dreaming of being back in Turkey eating ALLLL the delicious things so continuing to recreate my favourites and this one ticks all the #healthy boxes! #Paleo, #glutenfree, #vegan annnnd #sugarfree.
1 large eggplant
1 tsp "liquid smoke"
3 tbs tahini
1 tbs Sumac
3 cloves of Garlic (grated)
Juice of 1 Lemon
1/2 tsp Cumin
1 pinch of chilli flakes
2 tbs olive oil
1 handful of roughly chopped Parsley
1/3 cup of chopped Pumpkin seeds
1 pinch Himalayan Pink Salt
Pre-heat the oven to 400 degrees F.
Use a fork to pierce the eggplant skin multiple times all over. Using tongs or a fork hold the Eggplant over an open flame (I use the gas jet on my stove top, ahhhh why not?!) for around 5 minutes, turning constantly, until the skin is charred.
Place the Eggplant in a baking dish and continue to cook for a further 20mins, until soft. Remove from the oven and allow to cool completely. Charring the eggplant over the flame first speeds up the cooking process and adds a charred flavour, you can opt to just roast it in the oven instead.
Cut the eggplant in half and scoop out the flesh into a large bowl. Add the tahini, sumac, 1 tbs chopped parsley, liquid smoke, salt, lemon juice, garlic, chilli flakes, cumin and pepper. Stir all ingredients in with a fork and leave to cool in the fridge.
Once cooled, transfer Baba Ganoush to a pretty presentable bowl, stir a circle with the fork in the top to make an indent. Add Olive oil drizzle, pumpkin seeds and parsley on top of "circle", add a pinch of chilli and Sumac to the middle and HOLY SHIT you are about to be transported to middle Eastern dip HEAVEN!
Serve with veggies, as a condiment for any protein or as a salad topper.