Baba Ganoush with Seaweed Crackers
Our seaweed snacks are seasoned with a touch of sea salt and sesame oil, which makes them the perfect pairing with this creamy Eggplant Sesame Dip.
2 tbsp freshly squeezed lemon juice
2 tbsp sesame tahini
1 tbsp low-fat greek yogurt
1-2 garlic cloves (thinly sliced, green shoots removed)
Salt to taste
To serve: Annie Chun’s Seaweed Crisps
Toppings: toasted pine nuts, pomegranate, mint, chopped parsley, etc flaked salt
TIP: Create various 1 to 2-inch slits in the eggplant and push the garlic slices into the pockets. The eggplant must be pierced before charring if roasting garlic or blending it raw.
1.) Char your eggplant over the flame of a gas grill or a stove until wrinkled, soft and blackened. Alternatively, roast under a broiler, but the flavor won’t be as smokey. If charring indoors, make sure you turn on your oven fan so the alarm doesn’t go off!
2.) Once cool enough to handle, peel and discard the black skin and gently pick out the garlic slices (I take a few out while grilling with tongs). Then, put in a colander or fine mesh sieve and squeeze out excess liquid with a spatula or wooden spoon. Place a heavy bowl over the eggplant while in a colander, press it down, and allow it to drain further for 20 minutes. Not an optional step – you need to get rid of the excess juices to avoid a bitter aftertaste / runny Baba Ganoush.
3.) Blend the drained eggplant with the roasted garlic slices, lemon juice, yogurt, and tahini. Season to taste with salt.
4.) Finish the Baba Ganoush with pomegranate seeds, mint, chopped parsley, toasted pine nuts, and serve with the seaweed crackers.