Matcha Baba Ghanoush

Matcha Baba Ghanoush

A baba ghanoush you’ve never tried before: Matcha Baba Ghanoush.
A fusion of Lebanese cuisine and Japanese matcha, this delicious dip surpasses the bitterness of matcha!

Servings: 4-5

Ingredients:

• 2pcs Italian Eggplants or Graffiti Eggplant

• 2 pcs Grated Garlic

• 2 tbsp Fresh Lemon Juice

• 1-2 tsp Sea Salt

• ¼ tsp Cumin

• 4 tbsp Tahini

• 2 tbsp E.V.O Oil (Preferable-Rice Bran Oil (Less prone to oxidation) add more if necessary for the taste

• A pinch of Smoked Paprika for garnish

Instructions:

1. Poke the eggplants and soak them in water for 1-2 hours to get rid of the scum.

2. Set the oven for 400°F, line a large, rimmed baking sheet with parchment paper to prevent the eggplant from sticking to the pan. Roast the eggplant until the interior is very tender, about 45 minutes. It might take longer if you are using a large eggplant.

3. Set the eggplant aside to cool for a few minutes. Flip the eggplants over and scoop out the flesh with a large spoon, drain the liquid with a strainer. Keep the liquid also.

4. Dump the eggplant into the bowl. Add the garlic, cumin, and lemon juice to the eggplant and stir well.

5. Add the tahini to the bowl and stir and mix thoroughly so that there is no separation. When stirring, slowly drizzle in the olive oil.

6. Add liquid from the eggplant if necessary to adjust the consistency.

7. Add matcha powder to enhance the flavor. Add some salt to taste if you would like.

8. Transfer the baba ghanoush to a serving bowl. Lastly, sprinkle parsley and smoked paprika on top. Serve with your home made pita bread, or crackers.

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