Creamy Baba Ganoush
with Pine Nuts and Toasted Flatbread Crisps- Sesame
- Soy
- Milk
- Egg
- Mustard
- Wheat
- Pine nuts
- Milk
- Mustard
- Sulphites
- Wheat
- Crustaceans
- Egg
- Fish
- Gluten
- May contain traces of allergens
- Sesame
- Soy
- Peanuts
This creamy Lebanese-inspired dip is a little extra effort but well worth the end result. Soft roasted eggplant, earthy tahini and tangy sour cream make for a delicious pre-dinner snack that everyone can enjoy.
Ingredients
1 unit(s)
Eggplant
1 unit(s)
Lemon
2 tbsp
Tahini Sauce
(Contains: Sesame, Soy May be present: Milk, Mustard, Sulphites, Wheat, Crustaceans, Egg, Fish, Gluten)
43 mL
Sour Cream
(Contains: Milk May be present: Milk)
2 tbsp
Mayonnaise
(Contains: Egg, Mustard May be present: Milk, Mustard, Sulphites, Wheat, Crustaceans, Fish, Gluten, Sesame, Soy)
2 unit(s)
Flatbread
(Contains: Soy, Milk, Wheat May be present: Gluten)
28 g
Pine Nuts
(Contains: Pine nuts May be present: Peanuts)
1 unit(s)
Garlic, cloves
4 g
Roasted Cumin, ground
7 g
Parsley
Not included in your delivery
3 tbsp
Oil*
0.13 tsp
Salt*
0.13 tsp
Pepper*
Nutrition Values
Utensils
Cooking Steps
- Halve eggplant lengthwise, then place on an unlined baking sheet.
- Drizzle with 2 tbsp oil, then season with salt and pepper. (TIP: We love the using olive oil here!)
- Bake in the middle of the oven, flesh side down, until eggplant is soft, 25-28 min.
- Meanwhile, roughly chop parsley.
- Peel, then mince or grate garlic.
- Zest, then juice lemon.
- Heat a medium non-stick pan over medium heat. When hot, add pine nuts to the dry pan. Toast, stirring often, until golden-brown, 4-5 min. (TIP: Keep your eye on them so they don't burn!) Transfer to a plate.
- Cut each flatbread into 8 equal wedges. Add flatbread wedges half the cumin and 1 tbsp oil to an unlined baking sheet. Season with salt and pepper, then toss to coat. Arrange in a single layer. Bake in the top of the oven until golden and crisp, 5-6 min. (TIP: Keep your eye on them so they don't burn!)
- When eggplant is finished baking, carefully scoop out the flesh using a large spoon and transfer to a large bowl. (NOTE: Eggplant will be hot!)
- Mash eggplant using the back of a fork, then transfer to the freezer to cool slightly, 5 min. (NOTE: Use an electric hand mixer or immersion blender to mash the eggplant if you prefer a smoother texture.)
- Add sour cream, mayonnaise, tahini sauce, lemon zest, 1/4 tsp garlic and 2 tsp lemon juice (NOTE: Reference garlic guide). Season with salt and pepper to taste, then stir to combine.
- Transfer creamy baba ganoush to a serving bowl, then sprinkle pine nuts and parsley over top.
- Refrigerate until ready to serve.
- Serve flatbread crisps on the side for dipping.
- (NOTE: The baba ganoush can be made several hours ahead of time to allow flavours to meld. Garnish with pine nuts and parsley just before serving.)
