Description
This smoky eggplant dip is topped with a sharp and briny olive relish and ready for dipping. Gluten-free, nut-free, soy-free.
Scale
Ingredients
For the roasted eggplant:
- 1 large eggplant
- 2 tbsp extra-virgin olive oil
- 5 peeled garlic cloves
For the relish:
- 1/2 cup pitted kalamata olives
- 1/4 small red onion, peeled
- 10 fresh mint leaves
- 1/4 cup fresh cilantro leaves
- 1 tbsp extra-virgin olive oil
- Pinch of gray sea salt
For the baba ganoush:
- Roasted eggplant
- Roasted garlic
- 2 tbsp tahini
- juice of 1/2 lemon
- 1/4 tsp gray sea salt
- 1/2 tsp ground cumin (optional)
- 1 tbsp. extra-virgin olive oil
- 1/4 cup plain, full-fat yogurt
- 1/2 cup watercres
- Kalamata relish
Instructions
For the roasted eggplant:
- Preheat oven to 450 F.
- Slice eggplant in half lengthwise. Place eggplant and garlic cloves on sheet pan. Drizzle 1 tablespoon of the olive oil over one half of the eggplant; repeat with other half. Rub oil over eggplant halves and garlic cloves to coat.
- Place sheet pan in oven. Bake 40 minutes, or until eggplant is soft and skin begins to char.
- Remove pan from oven, let cool 30 minutes; scrape eggplant flesh from the skin, set aside. Discard skin.
For the relish:
- Mince olives, red onion, mint, and cilantro; transfer to a small bowl.
- Stir in olive oil and sea salt; set aside until ready to serve.
For the baba ganoush:
- In the bowl of a food processor or blender, add eggplant, garlic, tahini, lemon juice, salt, (optional) cumin, and olive oil.
- Blend on high until smooth. Season with additional lemon juice or salt as needed.
- Transfer baba ganoush to a serving bowl; top with yogurt, watercress, and kalamata relish. Serve at room temperature.