Vegan Recipes 
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Moroccan Inspired Eggplant Smoosh
A rich, flavorful, and textured eggplant dip inspired by traditional Moroccan eggplant salads, offering a vibrant twist on the classic Baba Ganouj.
Simple Tasty Recipes
Ingredients for 4 Servings
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1 large
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1, sliced into thin half rings
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2 medium, chopped
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5 cloves, minced or pressed
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1 small bunch, chopped
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4 Tbsp
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1 tsp
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1 Tbsp
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1 Tbsp
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3 Tbsp
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to taste
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for sauteing and drizzling
Time
Goes Great with
Method
- Roast the whole eggplant over an open flame or in a very hot oven (450°F/230°C) until the skin is charred and the flesh is completely soft and collapsed.
- Set the eggplant aside to cool, then peel away the charred skin and discard it. Roughly chop the remaining soft eggplant flesh.
- In a skillet, heat a splash of olive oil over medium heat and saute the sliced onions until they start to brown and caramelize.
- Stir in the minced garlic and cook for about 1 minute until fragrant, then add the chopped tomatoes. Cook for another few minutes until the tomatoes soften and begin to break down.
- Add the prepared eggplant, turmeric, cumin, cayenne, and fresh basil to the skillet. Cook the mixture together for about 5 minutes, or until the excess moisture evaporates.
- Remove from heat, then stir in the tahini, lemon juice, and salt. Adjust the seasonings to your preference.
- Serve warm with fresh pita bread and a generous final drizzle of olive oil.
Notes:
- Roasting Tip: For the most authentic smoky flavor, roast the eggplant directly on a gas burner flame until the skin is charred black.
- Texture: If you prefer a smoother dip, you can pulse the final mixture in a food processor, though keeping it chunky is more traditional for this 'smoosh' style.
- Serving: This dip is best served warm, but it can also be enjoyed at room temperature with pita chips or fresh vegetable crudites.
Goes Great with
45 mins
