2 large globe eggplants
1/4 cup tahini
1/4 cup extra virgin olive oil (best quality)
2 tablespoons white miso paste
1 teaspoon za’atar
juice of one lemon
1 slice bread
salt + pepper to taste
1/4 cup cooked chickpeas
to serve: drizzle extra virgin olive oil (best quality), 1/4 teaspoon za’atar, sliced yellow cherry tomatoes, roughly chopped pistachios
- Preheat the oven to 200C. Set the eggplants on a large baking sheet and roast for 20-25 minutes — flipping half way through — until the skin is browned all the way around and you can sink a fork easily into the flesh. Turn the oven up to grill on high and grill the eggplants for 3-5 minutes until the skin is blackening. Remove from the oven and let cool to room temperature. If you have a gas stove you can blacken on the bare flame.
- Slice off the green top and peel the skin off of the eggplant. Add the roasted eggplant to the bowl of your food processor. Add the tahini, olive oil, miso paste, za-atar and lemon juice. Blend until completely smooth. Tear up the bread into small pieces and add it to the food processor, blending again until smooth. Add salt and pepper to taste (about 1 teaspoon salt + 4 cracks black pepper) and blend to incorporate. Add the chickpeas and pulse the baba ghanoush 4 times to break the chickpeas up slightly (you still want them mostly whole for texture).
- Add to your serving dish and drizzle with olive oil, sprinkle with za’atar, and top with sliced cherry tomatoes and chopped pistachios (the toppings really take this dip to the next level!). Dip, nosh, enjoy!