Smoky Baba Ganoush
The traditional Middle Eastern eggplant dip gets a layer of smokiness from Knorr® Intense Flavors Deep Smoke and is finished with bright and tangy sumac. Served with pita for a shareable appetizer.
Ingredients
Prepare the Baba Ganoush
-
Large eggplants, cut in half, scored 5 each
-
Olive oil, as needed
-
Salt, as needed
-
Cloves of garlic, peeled and made into a paste 4 each
-
Tahini 0.5 cup
-
Greek yogurt, plain 0.25 cup
-
Lemon, juice only 2 each
Finish the Dish
-
Pita bread, plain 20 each
-
Baba Ganoush, prepared
-
Olive oil, as needed
-
Sumac, as needed
-
Parsley, chopped for garnish
Preparation
-
Prepare the Baba Ganoush
- Drizzle olive oil over eggplant and season with salt. Roast for 25 - 30 min at 425F until the eggplant is soft and golden brown.
- Remove eggplant pulp from skin and chop finely or pulse in the bowl of a food processor. Transfer eggplant to a mixing bowl, and fold in the garlic, tahini, yogurt, lemon juice and Knorr® Ultimate Intense Flavors Deep Smoke.
-
Finish the Dish
- Cut the pita into triangles and toast lightly.
- Spoon the preparedBaba Ganoush into a bowl and top with olive oil, sumac, and chopped parsley. Serve with toasted pita triangles.