Smoky Babaganoush / Figs & Baby Eggplant

Hey there!

So eggplant season is coming to an end so I’m trying to make the best of it while it’s still here. The other day I got those cute little locally grown baby eggplants at the market and I thought they were just perfect to garnish a bowl of babaganoush, one of my favourite dips.

Eggplant season is nearly over…

I finally went ahead and made some babaganoush today, however, I did for once not stick to my usual recipe and added silken tofu for a smoother creamier texture. Furthermore, I roasted the baby eggplants and some fresh juicy figs and added them as a topping. This doesn’t only make the babaganoush look stunning, it also adds an extra layer of flavour.

So creamy and delicious.

I usually serve babaganoush with veggies sticks, pita bread or crackers as an appetizer or as a dipping sauce for roasted veggies. However, it also tastes great spread on to a toasted slice of bread or you could even use it as a salad dressing by mixing it with a dash of vinegar to thin it up a tad. Let me know what you end up doing with your babaganoush.

Let’s get cooking!

Smoky Babaganoush With Roasted Figs And Baby Eggplant

 

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Prep time

10 mins

Cook time

1 hour

Total time

1 hour 10 mins

 

Author: Fanny Frey

Recipe type: Side

Cuisine: plantbased

Serves: 6-8

Ingredients

• Babaganoush
• 2 Eggplants
• 250g silken tofu, drained
• 1 tsp cumin
• 1 lemon, zest and juice
• 1 tbs tahini
• 1 tsp date syrup
• ½ salt
• Toppings:
• 2 figs, quarterd
• 3 baby eggplants halved
• 1 tsp cumin
• 1 tsp date syrup
• 1 tsp coconut oil, melted
• ¼ tsp cinnamon

Instructions

1. For the Babaganoush:
2. First of all peak your eggplants with a fork a few timws. Broil eggplants in the oven for about 2-3 minutes on each side, this adds a nice smoky flavour to the babaganoush. Turn the broiler off and turn preheat oven to 180°C. Don’t remove the eggplants from the oven and let them bake until softened. Depending on size this will take around 25-35 minutes. After baking let them cool down until cool enough to handle.
3. When the baked eggplant has cooled slice them open and scoop out the flesh into a blender. Add cumin, tahini, lemon zest, juice of half a lemon, salt, date syrup and silken tofu. Blend until smooth.
4. Pour the babaganoush into a bowl and garnish with the roasted veggies, finely chopped parsley, tahini, date syrup and black sesame. Serve alongside veggie sticks or as a dip for pita bread, crackers or chips. Also works great as a dipping sauce for roasted veggies.
5. For the baked baby eggplant and figs:
6. While the eggplants are baking you can mix together the date syrup, coconut oil and spices and marinate the figs and the baby eggplants with it. After you have removed the eggplant from the oven you can place the eggplant and fig mixture on a lined baking sheet and bake for 20-25 minutes at 180°C.

3.5.3226

Happy Cooking!

Bisous,