This Baba Ganoush recipe takes the traditional Middle Eastern eggplant dip to the next level by adding aromatic curry leaf oil and toasted pine nuts. The creamy and smoky eggplant is paired with the vibrant, herbaceous flavor of curry leaves, and the pine nuts add a satisfying crunch. It’s perfect as a dip, spread, or side dish for any Mediterranean or Middle Eastern-inspired meal.
Ingredients:
- For the Baba Ganoush:
- 2 medium eggplants
- 2 tbsp tahini
- 2 tbsp olive oil (for blending)
- 2 tbsp lemon juice
- 2 cloves garlic, minced
- Salt, to taste
- 1/4 tsp ground cumin
- 1/4 tsp smoked paprika (optional for extra smokiness)
- For the Curry Leaf Oil:
- 1/4 cup olive oil
- 10-12 fresh curry leaves (or dried if fresh is not available)
- 1/4 tsp mustard seeds (optional)
- For the Pine Nuts:
- 1/4 cup pine nuts, lightly toasted
Directions:
- Prepare the Eggplants:
- Preheat your oven to 400°F (200°C).
- Pierce the eggplants with a fork a few times to prevent them from bursting during roasting.
- Place the eggplants on a baking sheet and roast for 30-40 minutes, or until the skin is charred and the flesh is soft and collapsed.
- Once roasted, remove the eggplants from the oven and let them cool for a few minutes. Then, peel off the skin and discard it. Scoop the soft flesh into a bowl.
- Make the Baba Ganoush:
- In a food processor or blender, combine the roasted eggplant flesh, tahini, olive oil, lemon juice, minced garlic, cumin, smoked paprika (if using), and salt.
- Blend until smooth and creamy. Taste and adjust the seasoning as necessary, adding more salt or lemon juice if desired.
- Make the Curry Leaf Oil:
- Heat olive oil in a small saucepan over low heat.
- Once the oil is warm, add the curry leaves (and mustard seeds if using). Let them gently infuse in the oil for 3-5 minutes, stirring occasionally, until the leaves become crisp and aromatic. Be careful not to burn the oil.
- Remove from heat and set aside.
- Toast the Pine Nuts:
- In a dry skillet over medium heat, toast the pine nuts for 2-3 minutes, stirring constantly, until golden brown and fragrant. Remove from heat and set aside.
- Assemble the Baba Ganoush:
- Transfer the Baba Ganoush to a serving dish. Drizzle with the curry leaf oil, allowing the herbs and oil to pool on top.
- Sprinkle the toasted pine nuts over the dip for added texture and flavor.
- Serve:
- Serve the Baba Ganoush with warm pita bread, vegetable crudités, or as part of a mezze platter. Enjoy!
This Baba Ganoush with Curry Leaf Oil and Pine Nuts offers a delightful balance of smoky, creamy, herbal, and nutty flavors that will elevate any gathering or meal.
