Serves 6 people
Ingredients:
– 2 Italian eggplants or local small globe eggplants
– ¼ cup tahini paste (we used Soom tahini)
– 1 lemon, (juice and zest)
– 1 garlic clove, minced
– ½ tsp cumin powder.
– ½ tsp coriander powder.
– Kosher salt and black pepper
– 1 tsp sumac
– ¾ tsp za’atar spice mix.
– extra virgin olive oil
– Toasted sunflower seeds for garnish
Directions:
Grill the eggplant. Place the eggplant directly over the flame, using a pair of tongs, turn the eggplant every 5 minutes or so until it is tender, and skin is charred on all sides. If you don’t have a charcoal grill, you can also roast the eggplant in the oven.
Remove the eggplant from the heat and transfer it to a bowl. Allow it to sit until fully cooled.
Once the eggplant is cool enough, peel the charred crispy skin off. Discard the skin and the stem.
Transfer the eggplant to a bowl. Use a fork to break it down into smaller pieces. Add the tahini paste, garlic, lemon juice, lemon zest, salt, pepper, sumac, cumin, and coriander powder. Mix gently with a fork or a spoon until well combined.
Cover the baba ganoush and chill in the fridge for 30 minutes min.
To serve, transfer the baba ganoush to a bowl. Top with a good drizzle of extra virgin olive oil and toasted sunflower seeds. Serve with pita bread and some crudites.
