The "It" Dip: Baba Ghanoush!

Say hello to my latest instagram crush: Baba Ghanoush with Pickled Apples, Walnuts, and Paprika Oil!

I topped this version with pomegranate seeds, walnuts, pickled apples, and I skipped the cilantro.

The recipe is from formysenses.com and is super easy to put together, just screams fall, and is easy to adjust to your liking! I've made this recipe twice in two weeks and especially love it topped with some pomegranate seeds! Dip everything in it - veggies, pita, fingers. It's all fair game!

Here is the original recipe, but again, tweak it as you wish!

You Will Need:

3 medium eggplants

1/3 cup tahini* 

1 teaspoon salt

juice of 1 lemon

3 cloves garlic, finely grated

pinch of red chili flakes

1/2 teaspoon ground cumin

2 tablespoons olive oil

1/2 teaspoon smoked paprika

1 green apple

1/4 cup white wine vinegar

1/2 cup roasted walnuts

handful cilantro

toasted pita to serve

Preheat oven to 375 degrees. Use a fork to pierce eggplant all over. Char them over open flame, if desired, then place them in a baking dish and bake in oven for 30-40 minutes, until they are soft and collapsed. Remove from oven and allow to cool completely.

Cut the eggplants in half and scoop out the flesh into a large bowl. Add the tahini, salt, lemon juice, garlic, chili flakes, cumin, and some cracked pepper. Using a fork, mash the eggplant until smooth (you can use a blender if you prefer a smoother texture).

Peel and grate the apple. In a small bowl, combine the grated apple with the vinegar and a pinch of salt. Store well and allow to sit for at least 10 minutes, stirring every so often.

Combine the olive oil and the paprika in a small bowl and stir well to combine.

To serve, place the eggplant mixture in a shallow serving dish. Drain the apple from any excess liquid and place on top of the eggplant. Sprinkle with the walnut, cilantro, and extra chili flakes. Drizzle with the smoked paprika oil. Serve with toasted pita.

*The original calls for 1/2 cup, but I think it was too much so used less the second time I made it and I prefer 1/3 cup. 

Play with the eggplant! I've tried with both Italian and Japanese Eggplant. I love them all!

Take full advantage of pomegranate season!!! They're my absolute favorite!

Happy Sunday Y'all!