Deconstructed Baba Ghanoush with Beets and Za’atar

• Vegetarian
• Gluten free

• Produce

  • 1 Beets, Roasted
  • 1 cup Chickpeas, Cooked
  • 1/2 tsp Coriander
  • 1 Eggplant, large
  • 1 Garlic, whole roasted bulb
  • 1 Garlic clove
  • 1 1/2 Lemon
  • 1 Parsley
  • 1/2 tsp Za'atar

• Condiments

  • 1/4 cup Tahini

• Baking & Spices

  • 1 Pinch Cayenne
  • 1 tsp Paprika
  • 1/8 tsp Salt
  • 2 Salt and pepper
  • 1 Sea salt
  • 1 Za'atar and sea salt

• Oils & Vinegars

  • 3 Olive oil

• Nuts & Seeds

  • 7/8 tsp Cumin

• Dairy

  • 1/4 cup Greek yogurt

• Liquids

  • 2 tbsp Water

Found on littleferrarokitchen.com

Description

Ingredients

• 1 large eggplant, cut in half lengthwise (or if very large, cut in quarters)
• 1 lemon, very thinly sliced
• 1/8 tsp salt
• 1/8 tsp cumin
• 1/4 tsp coriander
• Sea salt
• Olive oil
• 1 cup cooked chickpeas (or you can use 1 can), drained and rinsed
• 1 garlic clove
• 1/2 tsp cumin
• 1/2 tsp paprika
• 1/2 tsp zaatar
• Salt and pepper, to taste
• Olive oil
• 1/4 cup tahini
• 1/4 cup Greek yogurt
• 1/2 lemon, juiced
• 1 whole garlic bulb, roasted
• 2 Tb water (if need to thin out)
• 1/2 tsp paprika
• 1/4 tsp coriander
• 1/4 tsp cumin
• Pinch of cayenne
• Salt and pepper, to taste
• Roasted beets, quartered
• Parsley, chopped
• Olive oil
• Additional zaatar and sea salt

Directions

• Pre-heat oven to 400 degrees F. And begin to prep your ingredients.
• In a baking dish, place cut eggplant lengthwise. Use a knife and cut diagonal slits into the flesh but not through the skin. Use a pastry brush and brush on olive oil onto the eggplant then season eggplant with salt, cumin and coriander. Place several lemon slices on top. Set aside.
• If you havent roasted garlic already, take your bulb and cut the top off. Wrap in foil and set aside.
• On a cookie sheet, toss together your chickpeas, 1 garlic clove, cumin, zaatar, paprika, salt and pepper and olive oil. Toss to mix well.
• Roast everything at the same time at 400 degrees F for about 40 minutes. You will know when it is done when the garlic is tender, the eggplant is very soft and the chickpeas are roasted.
• When done, allow to cool.
• Now make the tahini sauce. In a food processor, put all tahini sauce ingredients in, including your newly roasted garlic. Pulse together and add water if necessary. It should be thick but still thin enough to spoon over eggplant. Taste for seasoning.
• To assemble, spoon tahini sauce over eggplant, top with chickpeas and add additional toppings such as roasted beets and chopped parsley. Drizzle everything with a healthy drizzle of good olive oil and sprinkle with sea salt and zaatar.