Baba Ganoush with Pan-Fried Eggplant
This baba ganoush blends tender pan-fried eggplant, tahini, garlic, and harissa spices into a richly flavored dip.
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Servings: 6 servings
Ingredients
- 2 eggplants
- 6 cloves garlic
- 0.5 lemon juice only
- 3 tablespoons balsamic vinegar
- 2 tablespoons tahini
- 2 tablespoons harissa spice blend
- 3 tablespoons extra virgin olive oil
- 0.5 teaspoon salt pink Himalayan or Celtic sea salt
For a lower-carb version
- lemon juice extra, NO balsamic vinegar
Procédé
- Heat the pan with a generous splash of oil. Cook the eggplants in it for about 10 minutes. Add a splash of olive oil from time to time.2 eggplants, 3 tablespoons extra virgin olive oil
- Crush the garlic and cook about 2/3 of it with the eggplants.6 cloves garlic
- Add the harissa spices. Continue cooking the eggplants over low heat for at least another 10 minutes, until they are very tender and have absorbed all the flavors.2 tablespoons harissa spice blend
- Transfer them to the food processor. Crush or chop the remaining garlic and add it. Add the tahini, lemon juice and some of the balsamic vinegar.2 tablespoons tahini, 0.5 lemon, 3 tablespoons balsamic vinegar, 0.5 teaspoon salt
- Preferably refrigerate overnight to allow all the flavors to meld. Add another splash of olive oil and balsamic vinegar before serving.lemon juice
Notes
Equipment: small PFAS-free frying pan, food processor, knife, garlic press.
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