Lately I have been on a huge eggplant kick. I love eggplant in all forms, from grilled, roasted, in soups, and now in Baba Ganoush. But I wanted to do it with a twist, so I figured why not pair two of my favorite things, curry and eggplant!

I was inspired when I got my latest obsession, Dastony’s Pine Nut Butter. Dastony’s has some truly unique spreads from watermelon seed, to coconut, and even pumpkin seed butter! My favorite is pine nut because iti has a natural sweetness, but it isn’t overpowering. When I saw it I knew I wanted to make a middle eastern/mediterranean type of dish, so I mixed a few of my favorite couisines into this Baba Ganoush. It is perfect for dipping, in sandwiches or wraps, or just eating with a spoon!

Ingredients:

  1. 1 Medium Eggplant
  2. 3 TB of Dastony’s Pine Nut Butter
  3. Juice of a lemon
  4. 1 TB curry powder
  5. 3 tsp smoked paprika
  6. salt and pepper to taste

Instructions:

  1. Set the oven to 400 degrees F. Stab your eggplant all over with a fork and roast in the oven for 20 minutes. It is done when it looks very deflated and super soft to touch.
  2. Let cool in the fridge until you can handle it with your hands.
  3. Peel off the outer layer of the eggplant and discard. Place all of the ingredients into a food processor and pulse until it is smooth.
  4. Taste and adjust seasonings accordingly. Store in the refrigerator and let the flavors mesh together. The Baba Ganoush is best after a day once the flavors are well incorporated! Enjoy!

 

 

Print Friendly, PDF & Email Print Recipe