Kale Babaganoush Recipe

Kale Babaganoush Directions

1. 1

   Roast the Eggplant

   Preheat your oven to 400°F (200°C). Slice the eggplant in half lengthwise and place it cut-side down on a baking sheet lined with parchment paper. Roast for 30-40 minutes until the skin is charred and the flesh is soft.

2. 2

   Prepare the Kale

   While the eggplant is roasting, rinse the kale thoroughly under cold water. Remove the tough stems and chop the leaves into small pieces.

3. 3

   Sauté the Kale

   In a skillet, heat 1 tablespoon of olive oil over medium heat. Add the chopped kale and sauté for about 5-7 minutes until wilted and tender. Set aside to cool.

4. 4

   Blend Ingredients

   Once the eggplant is roasted and slightly cooled, scoop out the flesh into a food processor. Add the sautéed kale, tahini, garlic, lemon juice, remaining olive oil, salt, black pepper, cumin, and paprika. Blend until smooth and creamy.

5. 5

   Toast the Pine Nuts

   In a small dry skillet over medium heat, toast the pine nuts for 3-5 minutes until golden brown, stirring frequently to prevent burning. Remove from heat and let cool.

6. 6

   Garnish and Serve

   Transfer the kale babaganoush to a serving bowl. Sprinkle the toasted pine nuts on top and garnish with freshly chopped parsley. Serve with pita bread, crackers, or vegetable sticks.