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
Ingrediënten
- 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
Instructies
- 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! ?