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Baba Ganoush with Pita Chips

Image for Baba Ganoush with Pita Chips
plate

Yield

Serves 8

prep

Prep Time

15 minutes

cook

Cook Time

1 hour

clock

Total Time

1 hour, 15 minutes

kikkoman products used:

ingredients

For Baba Ganoush
2 medium eggplants
2 teaspoons + ½ teaspoon olive oil, divided and extra for serving
2 peeled garlic cloves
3 tablespoons tahini
2 tablespoons Kikkoman® Rice Vinegar
4 large mint leaves
1 teaspoon kosher salt
¼ teaspoon black pepper
1 tablespoon chopped mint
1 teaspoon za’atar (optional)

For Pita Chips
4 pita rounds
4 teaspoons olive oil

directions

  1. Preheat oven to 425°F and line a large baking sheet with parchment paper. Slice eggplants in half lengthwise and use a fork to poke several holes in the flesh. Drizzle with 2 teaspoons of olive oil.
  2. Roast for 20 minutes. Using tongs, flip each eggplant and roast for 25 minutes longer. Toss garlic cloves in half teaspoon of olive oil and add to baking sheet with eggplant during the last 10 minutes of roasting. Cool at room temperature for 15 minutes.
  3. In the meantime, reduce oven temperature to 400°F. Slice pita rounds into triangles and place in a large mixing bowl. Drizzle with 4 teaspoons of olive oil and spread out on baking sheet. Bake for 15 minutes or until golden brown and crisp.
  4. Scoop flesh out of eggplants and discard skin. Add eggplant flesh, garlic, tahini, rice vinegar, mint, salt, and pepper to a food processor and blend until smooth and creamy.
  5. Transfer baba ganoush to a serving bowl and top with an additional drizzle of olive oil, za’atar and chopped mint. Serve with pita chips.

THE STORY OF SOY SAUCE

Even people who love soy sauce and use it all the time are often surprised to learn what it is and how it’s made. We make ours from just four simple ingredients—water, soybeans, wheat, and salt. Those ingredients are transformed through a traditional brewing process—much like making wine or beer—that has remained unchanged for centuries.

READ THE STORY OF SOY SAUCE

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