Creamy, smooth, flavorful and tasty - this is not your typical Baba Ganoush Eggplant dip.
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2 medium to large eggplants, 1.5 pounds ▢2 tbsp olive oil for roasting ▢1 tsp salt for roasting ▢For the dip: ▢3 tbsp olive oil ▢1 tbsp olive oil, for roasting the garlic ▢At least 4 garlic cloves or one whole head, you can use fresh garlic in the dip or roast it in foil together with the eggplant ▢1/2 tsp salt or more to taste ▢1/4 tsp black pepper ▢1/4 tsp ground cumin ▢1 tbsp pumpkin seeds, raw ▢2 medium sun-dried tomatoes, chopped (about 1/4 cup) ▢Chopped parsley, for garnishing ▢Pumpkin seeds for, garnishing ▢Chopped sun-dried tomatoes, for garnishing ▢2-3 tbsp lemon juice
If you are using roasted garlic, get a whole head of garlic, cut about 5 mm on top, place in foil and drizzle with oil. Wrap in foil and add to the roasting pan. Remove after 30 minutes of roasting.
If using less garlic - wrap 3-4 cloves of garlic, drizzled with oil in foil and roast together with the eggplant for 30 minutes. Remove from the oven and take off the skin. Use the soft roasted garlic in the recipe.
This blog is a place where you can find simple, fast-to-prepare, healthy and indulgent recipes made with seasonal ingredients.