Baba Ganoush with Pan Crek: a Dive into Mediterranean Flavors

Discover the creaminess of Baba Ganoush paired with the crunch of Pan Crek for a healthy and delicious snack that brings an exotic touch to your table.

INGREDIENTS

2

large eggplants

La Mole Pan Crek

2

tablespoons tahini

2-3

garlic cloves, minced

3

tablespoons lemon juice

2

tablespoons extra-virgin olive oil

1

teaspoon ground cumin

Optional:

salt and pepper to taste

fresh parsley and paprika for garnish

method

STEP 1

Preheat the Oven
Preheat your oven to 220°C (430°F).

STEP 2

Prepare the Eggplants
Prick the eggplants a few times with a fork to prevent them from bursting. Place the eggplants on a baking sheet and roast in the oven for about 35-45 minutes, or until the skin is charred and the flesh is soft. Alternatively, you can grill the eggplants over an open flame for a smokier flavor, turning them occasionally until the skin is blackened and the flesh is tender.

STEP 3

Cool and Peel
Remove the eggplants from the oven or grill and let them cool. Once cool enough to handle, peel off the skin and discard it. Place the flesh in a colander and let it drain for about 10 minutes to remove excess moisture.

STEP 4

Blend the Ingredients
Transfer the drained eggplant flesh to a food processor. Add the tahini, minced garlic, lemon juice, olive oil, ground cumin, salt, and black pepper. Blend until smooth and creamy. Taste and adjust seasoning as needed.

STEP 5 5

Serve
Transfer the Baba Ganoush to a serving bowl. Drizzle with a bit of olive oil and sprinkle with chopped parsley and paprika for garnish. Serve with La Mole Pan Crek and fresh vegetables for dipping.

STEP 6STEP 5 6

Tips
For an extra smoky flavor, grill the eggplants over an open flame instead of roasting them in the oven. Adjust the amount of garlic and lemon juice to your taste preference.
Baba Ganoush can be stored in an airtight container in the refrigerator for up to 3 days.
Enjoy your delicious homemade Baba Ganoush, perfect for a healthy snack or appetizer!

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