Miso Baba Ghanoush

• Vegetarian

• Produce

  • 1/4 cup Chickpeas, Cooked
  • 2 Globe eggplants, large
  • 1 Lemon, Juice of
  • 1 tsp Za'atar

• Condiments

  • 2 tbsp Mellow white miso paste or chickpea miso paste
  • 1/4 cup Tahini

• Baking & Spices

  • 1 Salt + pepper

• Oils & Vinegars

  • 1/4 cup Olive oil, Extra-virgin best quality

• Bread & Baked Goods

  • 1 slice Bread, gluten free

Found on willfrolicforfood.com

Description

Ingredients

• 2 Large globe eggplants (I used white eggplant)
• 1/4 cup tahini
• 1/4 cup extra virgin olive oil (best quality)
• 2 tablespoons mellow white miso paste or chickpea miso paste
• teaspoon za’atar
• juice of one lemon
• 1 slice gluten free bread
• salt + pepper to taste
• 1/4 cup cooked chickpeas
• to serve: drizzle extra virgin olive oil (best quality), 1/4 teaspoon za’atar, sliced yellow cherry tomatoes, roughly chopped pistachios

Directions

• Preheat the oven to 400F. Set the eggplants on a large baking sheet and roast for 20-25 minutes — flipping half way through — until the skin is browned all the way around and you can sink a fork easily into the flesh. Turn the oven up to broil on high and broil the eggplants for 3-5 minutes until the skin is blackening. Remove from the oven and let cool to room temperature.
• Slice off the green top and peel the skin off of the eggplant. Add the roasted eggplant to the bowl of your food processor (fitted with an S blade). Add the tahini, olive oil, miso paste, za-atar and lemon juice. Blend until completely smooth. Tear up the bread into small pieces and add it to the food processor, blending again until smooth. Add salt and pepper to taste (I used about 1/4 teaspoon salt + 4 cracks black pepper) and blend to incorporate. Add the chickpeas and pulse the baba ghanoush 4 times to break the chickpeas up slightly (you still want them mostly whole for texture).
• Add to your serving dish and drizzle with olive oil, sprinkle with za’atar, and top with sliced cherry tomatoes and chopped pistachios (imo the toppings really take this dip to the next level!). Dip, nosh, enjoy!