Recipe ID: MRF1.3

Measure: 1X

Prep Time: 5 - 10 min(s)

Cook Time: 20 min(s)

Total Time: 25 - 30 min(s) excluding cooling time

Yield:  4 - 6 moderate serving(s)

Dish Type: Dips and Sauces

Level of Difficulty: Easy

Description: 

Delightful snacks offered during family and friends bonding times presents a caring touch. Elevate the ordinary dish to an extraordinary dish by adding Pear Foods Baharat spice blend to your Baba Ghanoush and enjoy with naan bread or pita chips.

Ingredients:

• Roast in the oven:
• 2 tbsp extra virgin olive oil
• 1 lb. or 3 Japanese eggplants (medium size | diced)
• 2 - 5 garlic cloves (peeled)
• 1/4 tsp salt (add to taste)
• 1/4 tsp ground black pepper (add to taste)

• Pear Dry Bloom Technique for blooming the spice:
• 1/2 tsp Pear Food's Baharat spice blend
• 1/4 tsp sweet paprika

• Make Baba Ghanoush:
• Roasted eggplant and garlic
• Dry bloomed Baharat spices and paprika
• 1 tbsp tahini
• 1 tbsp lemon juice
• 1/4 - 1/3 c extra virgin olive oil
• 1 tbsp parsley (finely chopped)
• Salt (add to taste)
• Ground black pepper (add to taste)

Directions:

• Have your MiseEnPlace (ingredients and utensils) ready before you start cooking.
• Roast in the oven:
• Preheat oven to 400 degrees Fahrenheit. 
• Toss the eggplant dices and garlic cloves in the salt, black pepper and olive oil separately. Spread the eggplant dices on a sheet pan. On the side of the sheet pan place the garlic cloves.
• Place the sheet pan in the oven once the temperature reaches 400 degrees Fahrenheit and roast the eggplants and garlic in the oven. Set the Roasting time to 20 minutes.
• Check every 7 minutes. Half way through the cooking time, turn the eggplants and garlic over in the sheet pan. Roast the eggplants for 10 more minutes. At the end of 20 minutes take the sheet pan out of the oven and allow the eggplants and garlic to cool.
• In case the eggplants are still not cooked and roasted, keep adding 5 minutes until they get done and are fork-able. 
• Pear Dry Bloom Technique for blooming the spice:
• Heat a small non-stick frying pan on high heat. 
• Check the temperature of the pan by putting a drop of water in the pan. If the drop of water sizzles and evaporates upon touching the pan, then reduce cooktop heat to low. Add the Pear Foods Baharat spice blend and paprika to the pan and stir the spice blend around in the pan gently for 15 - 45 seconds or until a wonderful aroma emanates from the spice blend. 
• Transfer the contents to another bowl.
• Make Baba ghanoush:
• In a food processor bowl or mixer jar, add the cooled eggplants, Baharat spices and paprika, garlic, lemon juice, tahini, 1/3rd of the suggested amount of olive oil, and parsley and pulse/grind it to a smooth consistency while drizzling in the rest of the olive oil. 
• Adjust for salt and pepper. Garnish with parsley.
• Serve at room temperature with grilled Naan bread or Pita chips.

Variations:

Notes:

 If you love this recipe, then try our other recipes.

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