Photo Credit: Aaron Colussi

Roasted Carrot Baba Ghanoush with Pita Chips

Why buy pita chips and dip at the store, when they’re so easy – and healthier – to make at home? 

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Roasted Carrot Baba Ghanoush with Pita Chips

Why buy pita chips and dip at the store, when they're so easy – and healthier – to make at home? 
Course: Snack
Keyword: baba ghanoush, carrot, pita, pita chips, roasted carrots
Servings: 8
Author: Natavia Cook, Chloe Rothschild and Chef Adam Sacks, Johnson & Wales University

Ingredients

Pita Chips:

  • 1 small package pita bread (about six pita pockets)
  • ¼ cup olive oil
  • ½ teaspoon ground black pepper
  • ½ teaspoon garlic powder
  • ½ teaspoon kosher salt
  • ½ teaspoon dried basil

Roasted Carrot Bab Ghanoush:

  • Olive oil, for grilling and garnish
  • 2 large eggplants
  • 3 large carrots, peeled
  • 1 teaspoon smoked paprika
  • 1 teaspoon cumin
  • 4 tablespoons tahini
  • 3 tablespoons plain Greek yogurt
  • 4 cloves garlic
  • Juice from 1 lemon
  • Salt and pepper, to taste
  • Chopped pistachios, for garnish
  • Smoked paprika, for garnish

Instructions

  • Prepare grill. Thoroughly clean and oil. Preheat to medium high. 
  • Lightly coat eggplants and carrots with olive oil. Grill covered, about 10 minutes. Turn vegetables; then continue to roast another 12–15 minutes, turning both eggplants and carrots every few minutes.**
  • Once veggies are charred and beginning to soften, remove from grill and place in a bowl. Cover with plastic wrap, and allow to steam 15 minutes.
  • Remove skin from eggplants; squeeze a bit of water out of eggplants. Place eggplants and carrots in a food processor along with remaining ingredients, except garnishes. Pulse until smooth; season to taste.
  • Place dip in a shallow bowl; refrigerate until ready to serve. Garnish with a drizzle of olive oil, chopped pistachios and a dusting of smoked paprika. Serve with pita chips and fresh veggies

Notes

**If no grill is available, place rack in middle of oven, and turn broiler on high. Line baking sheet with foil. Pierce eggplants with a fork to allow steam to escape. Place eggplants and carrots on baking sheet, and broil 2 minutes on all sides, until skins darken and begin to smell smoky. Turn off broiler; turn oven to 375˚, and roast veggies until very soft: carrots approximately 15–20 minutes, eggplants 25–30. Allow to cool. Proceed with step 4.
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