Rigo Salas

12 RECIPES

Unique blend of tradition and passion for beloved Mediterranean cuisine

Roasted Eggplant Over Baba Ganoush

Eggplants are great sources of vitamins and minerals and this dish is a delicious way to utilize these vegetables. Baba Ganoush is blended eggplant with tahini and lemon juice and is simply flavorful.

CUISINES: Mediterranean
LEVEL: EASY
SERVING: 2 People
TIME: 1 hr
COOKING TIME: 45 min
INGREDIENTS:
  • 2 large Eggplant
  • Baba Ghanoush
  • 1 cup Tahini
  • cup Lemon juice
  • 2 tsp Cumin powder
  • ½ tsp Salt
  • 1 clove Garlic, minced
  • 1 tbsp Extra virgin olive oil
  • For Bake ㅤ
  • 4 small Japanese eggplant
  • 1 tbsp Extra virgin olive oil
  • 1 clove Garlic, minced
  • 4 sprigs Thyme
  • ¼ tsp Ground black pepper
  • ¼ tsp Ground salt
  • Salad
  • 1 tsp Rosemary
  • 1 tbsp Red wine vinegar
  • 2 tbsp Extra virgin olive oil
  • ¼ large Red onion
  • ½ half Fresh fennel
  • 1 stalk Fresno chili pepper
  • ½ tsp Garlic, minced
  • 1 tbsp Mint leaves
  • 2 tbsp Parsley
  • tsp Ground salt
  • Garnish
  • ¼ tsp Sumac
  • 1 tsp Extra virgin olive oil
DIRECTIONS:
Step 1
Step 1
Step 1
In a 400°F/204°C oven, roast the 2 globe eggplants for 45 minutes or until soft (cool).
Step 2
Step 2
Step 2
Peel eggplant and in a blender puree with 【Sauce】
Step 3
Step 3
Step 3
Halve then Japanese eggplant and season with salt, pepper, thyme, garlic, and olive oil. Roast in the oven at 400°F/204°C for 5 - 12 minutes.
Step 4
Step 4
Step 4
Toss in a bowl all ingredients of 【Salad】and baked Japanese eggplant.
Step 5
Step 5
Step 5
spread the Baba ghanoush on a plate. Place the tossed salad on top of the spread. Garnish with sumac and olive oil, Enjoy!