Sparkle Kitchen

Sparkle Kitchen: Baba Ghanoush (Eggplant Dip)

In Episode 15: Revelation on a Slow Boat of The Dory Horde: City of Eight, Colum is presented with a variety of dips and breads. "I'm actually starving," she says before digging into the baba ghanoush. What a treat she is in for! This smoky, silky eggplant dip brings more to the table than just its vegetable base. Creamy and spicy, this dip is a perfect to pair with flatbread, ready to dampen the hunger that comes when adventure is underway. Colum would definitely want you to try this one!

This recipe (along with many other incredibly tasty recipes) can be found on Heifa's website Fufu's Kitchen. Follow along for the latest recipes on Heifa's Instagram & Facebook.

Ingredients

• 1 eggplant

• 2 tablespoons tahini

• a juice of ¾ lemon (might need the whole lemon)

• pinch of cumin

• 2-3 garlic cloves

• salt to taste

• 1 tablespoon olive oil

Instructions

• Score your eggplant with a knife on all sides. This will allow for more smokiness to come through when charring and roasting.

• Turn on the stove to medium heat and char the eggplant on the stove top on each side for about a minute till it blisters.

• Cover the charred eggplant with aluminum foil and place on a baking pan. Bake in a 375 degrees oven for 40 minutes.

• Take out the eggplant, stick a fork in it and see if its tender. If it is, then it is ready. If not, place back in oven till fully tender.

• Once eggplant is tender, take off the skin of the eggplant (which will be basically falling off at this point). Take out eggplant and place in a bowl and go through it with the fork till pulled apart and creamy.

• Using a mortar & pestle, smash the garlic cloves and add the salt. Add the eggplant to it. Add the tahini, olive oil, and lemon juice. Mix all together with the pestle.

• Taste and adjust as needed. Plate it and garnish with cilantro or parsley along with olive oil.