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Ingredients
- 2 medium eggplants, halved
- 2 tsp extra virgin olive oil
- 3 tbsp red wine vinegar
- 2 tbsp tahini sesame paste
- 4 tbsp iSpice World FlavorsTM Middle Eastern Seasoning
- 2 tsp liquid smoke
- 3/4 cup extra virgin olive oil
- 1/2 cup Kalamata olives, pitted & chopped
- 1 tbsp fresh parsley, chopped
Directions
Step 1
Preheat oven to 375 degrees.
Step 2
Rub eggplant with olive oil and arrange in a baking dish, cut side down.
Step 3
Roast eggplant for 45 minutes - 1 hour until very soft.
Step 4
Scoop flesh from eggplant skins and place in a colander over a bowl to drain overnight, covered and in the fridge.
Step 5
Puree eggplant in a food processor with iSpice World FlavorsTM Middle Eastern Seasoning, tahini, vinegar, and liquid smoke until very smooth.
Step 6
While food processor is running, drizzle oil into eggplant until fully incorporated and thick.
Step 7
Serve in a shallow bowl, sprinkle babaganoush with black olives and fresh parsley.
