Inspired by the bright flavors of the Middle East, this vegan Smoky Baba Ghanoush gets its smoky taste from charring peak-of-the-season veggies. Pair with Red Pepper Muhammara and Za’atar TorPita Chips for a sensational starter.
Ingredients
Ghanoush
2-3 lg firm eggplants
2-3 garlic cloves
1/2 + 1 t kosher salt
1/2 c tahini, such as Natural Directions Organic Tahini
2-3 lemons, juiced (or more)
1/2 t ground cumin (optional)
extra virgin olive oil
ground sumac*
chopped parsley
Red Pepper Muhammara
3-4 red bell peppers
1 c fresh bread crumbs**
1 garlic clove, peeled
1 1/2 T pomegranate molasses
2 t Aleppo pepper***
1 t cumin
juice of 1/2 lemon
1/2 t salt
2 T extra virgin olive oil, plus more for garnish
1/2 c toasted walnuts, finely chopped, plus more for garnish
Za’atar TorPita Chips
1 pkg, 10 ct, 8-inch flour tortillas
1/4 c extra virgin olive oil
1/4 c Za’atar****
Steps
Ghanoush
Ghanoush Set grill to medium-high heat. Prick eggplants a few times with a fork.
Place on grill or over open flame. Broil, turning and charring all sides until soft and collapsed, approx. 30 min. Place in a heat-resistant container, cover tightly to steam, for 20 min. Transfer to cutting board, slice open lengthwise with a knife. Spoon out pulp with a spoon. Scoop as close as possible to the charred skin. Drain pulp in a colander and remove large pieces of skin.
On cutting board, coarsely chop garlic. Add 1/2 t salt and mash with garlic until smooth, using back of a knife. Scrape into a medium-size bowl. On same board, roughly chop eggplant; add to garlic with 1 t salt and combine. Add tahini and lemon juice; mix well. Add cumin; adjust salt and/or lemon to taste. Cover; refrigerate one hour minimum, for flavors to meld. Transfer to serving bowl, drizzle with olive oil and sprinkle with sumac and parsley. Serve at room temperature.
Red Pepper Muhammara
Set grill to medium-high heat.
Place peppers on grill or over an open flame and broil.Turn and char all sides until soft and collapsed, approx. 20 min. Place in a heat-resistant container, cover tightly to steam and let cool 20 min.Peel charred skin.Discard stem and seeds.Use paper towel to remove black bits.
In food processor add all ingredients except walnuts. Work into a paste; taste and adjust seasonings. Spread should have a savory-spicy-sweet balance. Transfer to a bowl, add walnuts and mix well. If too firm, add a bit of cold water and mix. Cover; chill 2 hours or overnight. Serve at room temp drizzled with olive oil and garnished with chopped walnuts.
Za’atar TorPita Chips
Set both racks in the middle of the oven, then preheat to 350. Brush both sides of each tortilla with olive oil and sprinkle with Za’atar. Stack 5 tortillas on top of each other and cut into 8 pieces. Arrange seasoned pieces onto 2 cookie sheets in a single layer (this may require two batches) and place in the oven. Bake 5 min, rotate pans and bake 5 min more or until lightly browned and crispy. Transfer chips to a wire rack to cool. Repeat with remaining tortillas, if needed, as described above. Chips will keep 3-4 days if stored in an airtight container.
* Ground sumac can be found in your Market Bulk department or spice aisle.
** Omit bread crumbs for a thinner, gluten-free spread.
*** Aleppo pepper can be found in your Market Bulk department or spice aisle.
**** Za’atar can be found in your Market Bulk department or spice aisle.
