I sea baba ganoush
Smokey, creamy and healthy, this baba ganoush dip recipe is a must-try. No difficult instructions. Serve the dip with crunchy Seaweed Chips on the side.
By Mirka Cudlacova from @amira.cookland
- 1 package of Seamore’s Seaweed Chips
- 1 large eggplant
- 3 tbsp olive oil
- 1 tbsp tahini
- 1 tbsp water
- 1/2 lemon juice
- Salt & pepper
- Mint leaves
- 1 tbsp of pomegranate seeds
Cut eggplant in half lengthwise. Then using the tip of a knife, score the flesh into a diamond cross-hatch pattern, making sure to not pierce the skin.
Transfer the eggplant halves cut side up onto a sheet pan lined with parchment paper. Season evenly with salt and pepper.
Let them sit for 30 minutes on the sheet pan.
Preheat the oven to 200 degrees C.
Brush the halves evenly with olive oil.
Bake in the preheated oven for 45-60 minutes or until the eggplant collapses and the bottom side turns golden brown. Let it cool on the counter for at least 20 minutes.
Scoop eggplant flesh and transfer into a food processor. Add tahini, water, salt, and blend until smooth.
Serve with pomegranate seeds and seaweed chips. Enjoy! 💚
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