4 Ingredient Babaganoush

If you've been following this blog for a while, you've likely noticed that I absolutely love cooking with eggplant. I've showed you how to make it into curry, how to roast it with za'atar & chickpeas, how to make eggplant relish and even how to bake some easy eggplant falafel. But, for some reason, I haven't shared my easiest eggplant recipe ever. And when I say easy, I mean it: Roast it, scoop it, spice it, blend it, and babaganoush, you're done!

Ah, babaganoush - fun to say, delicious to eat! This creamy aubergine concoction can be enjoyed as a dip, spread onto a sandwich, or eaten straight up with a spoon. A staple in most Jewish and/or Middle Eastern households, you'll often find Babs hanging out next to it's chickpea cousin, hummus. Serve it with pita (or pita chips!) and you'll wonder how it's possible that you ate a whole eggplant in one sitting (because, well, you will.)

4 Ingredient Babaganoush
Unlike traditional recipes, this babaganoush is made without tahini, but still yields a supremely creamy result when using a high-powered blender.

One large eggplant
4 tbsp olive oil
3 tsp Bombetta or Sambal Olek 
2 tsp each sesame seeds & sumac

Preheat oven to 400F.  Line a baking tray with parchment. Cut eggplant in half and brush with oil. (Note: eggplant will act as a sponge, this is normal!)
Place flesh side down and roast for 40 minutes or until skin is wilted.
Allow to cool about 15 minutes, or until you're able to hold it in your hand.
Scoop out flesh into a blender or food processor.
Add chili sauce.
Pulse until smooth.
Transfer to a bowl and stir in sumac & sesame.
Serve warm or cold.


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