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Smoky Baba Ganoush Recipe

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.


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 0.50 cup
Greek yogurt, plain 0.25 cup
Lemon, juice only 2 each
Knorr® Ultimate Intense Flavors Deep Smoke 13.5 ounces, Pack of 4 0.25 cup

Finish the Dish

Pita bread, plain 20 each
Baba Ganoush, prepared
Olive oil, as needed
Sumac, as needed
Parsley, chopped for garnish


1. 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.

2. 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.

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