Baba Ganoush With Cannellini Beans, Pistachios And Paprika

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• Step 1

  Eggplant:

  Preheat oven to 400° F (200° C).

  Wash and dry eggplant, cut into quarters and place in a large bowl.

  Drizzle in olive oil and sprinkle in oregano, rosemary, onion powder, garlic powder, paprika, salt and pepper, and toss.

  Place on a parchment lined baking sheet and place in oven. Bake for 20-25 minutes or until eggplant is soft and fork tender.

  Take out of oven and let cool.

• Step 2

  Veggies:

  While the eggplant is roasting wash, clean, and slice veggies, set aside.

• 

  Step 3

  Baba Ganoush:

  While eggplant is cooling place tahini and olive oil in food processor.

  Once eggplant is cool, scoop pulp of half of the roasted eggplant into the food processor. Pulse for a few minutes until it starts to look smooth, adding more olive oil if necessary.

  Toss in cannellini beans and pulse again for a minute or until the cannellini are well incorporated.

  Add in the rest of the eggplant pulp and fresh garlic along with some salt, pepper, and paprika.

  Give it a few minutes of processing until velvety smooth and it’s ready to plate.

• 

  Step 4

  Garnish:

  In a small bowl combine olive oil and paprika and whisk.

  In a small cast iron pan roast sesame seeds till browned a bit on medium heat for about 2-3 minutes. Do the same with the pistachio.

  Take pistachio and place in a mortar and pestle and crush and crumble.

  Scoop Baba Ganoush into a bowl, and with a spoon create a spiral well.

  Mix the paprika oil again and slowly pour into the spiral well on the top of the dip.

  Sprinkle with toasted sesame seeds and pistachios, and finish with a dusting of the chopped fresh basil and mint.

  Assemble veggies all around.

  Ready to serve.

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