Baba Ghanoush Recipe

Inspired by Bavel

Time1h

Serves4

smoked eggplant & red beets, sheep's milk, urfa, dukkah, marjoram, fried pita

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Ingredients

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1
Roast the Eggplant
Preheat your grill or oven to a high temperature. Place the smoked eggplants directly on the grill or in the oven and roast until the skin is charred and the flesh is soft, about 20-25 minutes. Allow to cool, then scoop out the flesh.
2
Cook the Beets
Boil or roast the red beets until tender, about 30-40 minutes. Once cooked, allow to cool, peel, and chop into small pieces.

3
Blend Ingredients
In a food processor, combine the roasted eggplant, chopped beets, sheep's milk yogurt, urfa pepper, dukkah, and marjoram. Blend until smooth and creamy. Adjust seasoning with salt as needed.

4
Fry Pita Chips
Cut the pita bread into triangles. Heat olive oil in a frying pan over medium heat. Fry the pita triangles until golden and crisp, about 2-3 minutes per side. Sprinkle with salt.