Temple Baba Ganush Recipe
Recipe information
Make Temple Baba Ganush in just 1h . Roasted eggplant (Makana Raw Farm) and tahini spread with macadamia nut cheese, farm tomatoes, radish, cucumber, and toasted flatbread
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Ingredients
Eggplant Base
Toppings
Flatbread
Prepare Eggplant Base
1. Roast the Eggplant
Preheat your oven to 400°F (200°C). Cut the eggplant in half lengthwise and score the flesh in a crisscross pattern. Brush the cut sides with olive oil and sprinkle with salt. Place the eggplant halves cut-side down on a baking sheet lined with parchment paper. Roast for 30-40 minutes until tender and slightly charred.
2. Make the Baba Ganoush
Once the eggplant is roasted and cooled, scoop the flesh into a food processor. Add minced garlic, tahini, and lemon juice. Blend until smooth and creamy. Adjust the salt to taste.
Prepare Toppings
3. Chop the Toppings
Dice the farm tomatoes and cucumber, and thinly slice the radish. Set aside for garnish.
4. Prepare Macadamia Nut Cheese
If the macadamia nut cheese is not pre-made, soak raw macadamia nuts overnight, blend with nutritional yeast, lemon juice, and salt to taste until creamy.
Prepare Flatbread
Assemble the Dish
6. Serve the Baba Ganoush
Spread the baba ganoush onto a serving platter. Top with diced tomatoes, cucumber, radish, and dollops of macadamia nut cheese. Serve with the toasted flatbread on the side.
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