Baba Ghanoush (Eggplant Dip) with Za’atar Pita Wedges
I love eggplant! I created a Jain friendly eggplant dip that can be enjoyed with seasoned pita wedges.
Ingredients
Baba Ghanoush (Eggplant Dip)
- 2 baby eggplants
- 1/4 cup olive oil
- 1 tbsp salt to taste
- 2 tbsp lemon juice
- 1 tbsp tahini
- 1 tsp cumin ground
- 1 tsp paprika
Za'atar Pita Wedges
- 1 pita bread
- 1 tbsp olive oil
- 1 tsp za'atar
Instructions
Baba Ghanoush (Eggplant Dip)
- Preheat oven to 350°F.
- Wash and cut eggplants in halves. Sprinkle salt and brush with olive oil on the cut side.
- Roast in oven for 45 minutes with eggplant cut side down.
- Remove roasted eggplants and let it cool for 10 minutes.
- Using a spoon, scoop out flesh from the eggplants. Discard the skin.
- Add in lemon juice, tahini, cumin, paprika, salt and olive oil. Stir well.
- Garnish with olive oil and paprika.
Za'atar Pita Wedges
- Using a pizza cutter, cut pita into triangles.
- In a bowl, mix olive oil and za'atar.
- Brush seasoned oil to the pita wedges.
- Bake in toaster oven for 5 minutes.
- Enjoy with eggplant dip.
Notes
You can add garlic to this recipe but I chose to make this Jain friendly. You can also use a food processor if you want it to be more smooth. I chose to have it chunky. If you don’t have za’atar spice you can use oregano, rosemary, thyme, parsley or red pepper flakes to season your oil. Eggplant dip can be stored in an airtight container in the refrigerator for up to 5 days.
Did you make this recipe?
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