Next Level Baba Ghanoush

BY Olivia Hayo
July 30, 2019

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Photography by Olivia Hayo Edible San Diego

This classic Middle Eastern mezze gets a boost from sweet and savory toppings like date syrup and feta, and a Baja-inspired hit of chili-lime seasoning.

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Ingredients

Serves 2-4

1 eggplant
½ teaspoon sea salt
1 ½ tablespoons olive oil
2 tablespoons tahini (thin with water)
½ lemon, juiced
½ teaspoon orange blossom water
½ tablespoon date syrup
2 tablespoons crumbled feta
½ teaspoon chili-lime seasoning
2 tablespoons chopped pistachios
Herns

Instructions

Pierce the eggplant several times.
Heat a grill. Place the eggplant over the hottest area of the grill and cook for 10 to 15 minutes, turning as needed, until it is charred and tender. Set aside to cool slightly and then peel off the charred skin.
On a serving plate, place the skinned eggplant and mash the flesh flat with the back of a fork.
Season with sea salt and then drizzle with olive oil, tahini, lemon juice, orange blossom water, and date syrup. Sprinkle with feta, chili-lime seasoning, pistachios, and herbs. Serve with flatbread.

Olivia Hayo

Olivia Hayo is a chef, recipe developer, and photographer. She has a Masters in Food Culture, Communications, and High-Quality Products from the University of Gastronomic Sciences in Italy and lived throughout the Mediterranean for six years. When she’s not creating recipes for her website Beautiful Food Inside + Out you can still find her in the kitchen or at the farmer’s market. Follow her at @OliviaHayo on Instagram or visit www.oliviahayo.com to read more.