Tandoori Glory Baba Ghanoush
8
15 minutes
30 minutes
Middle Eastern
Appetizers/Snacks
Smoky charred eggplant gets a bold Middle Eastern lift from Spiceology Tandoori Glory — earthy cumin and warm spice folded into a silky tahini dip that's as versatile as it is craveable. Blitz it up in under 30 minutes and serve with warm pita or a mezze spread. Perfect for entertaining or sneaking bites straight from the bowl.
Ingredients
- 2 large eggplants
- ½ cup tahini, unsalted
- ¼ cup fresh lemon juice
- 2 each cloves of garlic, peeled
- 1 tablespoon ground cumin
- 2 tablespoons Spiceology Tandoori Blend
- 1 tablespoon salt
- ½ cup olive oil
Directions
- Cut eggplant in half lengthwise and score 'XX' on the skin side.
- Salt heavily with kosher salt on the cut side, not the scored side. Let sit 10 minutes. Wipe away moisture and salt with paper towels.
- Coat with canola oil and grill or broil until cooked through and charred well. Cool for 10 minutes before blending.
- Peel eggplant and place in food processor with all remaining ingredients except olive oil. Turn on and slowly pour olive oil in to emulsify. Taste for seasoning and adjust as needed.
Recipe Products
Blend
Tandoori Glory Indian Masala Blend
Key Ingredients
Coriander, Cumin, Cinnamon, Turmeric Root Powder, Ginger Root Powder