Share :
Print
Prep Time
Cook Time
Total Time
Servings
Ingredients
- 5 tablespoons Florida Orange Juice
- 1 large eggplant (about 1 ½ pounds), peeled and sliced into ½-inch rounds
- ¾ cup canned chickpeas, drained and rinsed
- ½ cup water
- 1 small garlic clove
- 2 tablespoons lemon juice
- 3 tablespoons extra virgin olive oil
- 3 tablespoons tahini
- ¼ teaspoon ground turmeric
- ½ teaspoon smoked paprika
- ½ teaspoon orange zest, plus more for garnish
- 1 teaspoon sea salt
Optional Garnishes
- Sesame seeds
- Sliced orange segments
- Fresh herbs (such as cilantro, parsley, or dill)
Instructions
- Preheat a grill pan or heavy skillet over medium-high heat. Lightly brush both sides of the eggplant rounds with 1 tablespoon olive oil.
- Cook the eggplant for 3 to 5 minutes per side, until tender and lightly charred with visible grill marks. Transfer to a plate and let cool slightly.
- In a food processor, combine the chickpeas, water, and garlic. Process until very smooth, about 2 minutes.
- Add Florida Orange Juice, lemon juice, remaining 2 tablespoons olive oil, tahini, turmeric, paprika, orange zest, and sea salt. Process until combined.
- Add the cooked eggplant rounds and pulse just until incorporated, keeping the baba ghanoush rustic and textured. Taste and adjust seasoning with additional sea salt, Florida Orange Juice, orange zest, or olive oil as desired.
- Transfer to a serving bowl. Garnish with sesame seeds, orange segments, and fresh herbs, if desired. Serve with whole-grain seeded crackers or fresh vegetables.
- Store in an airtight container in the refrigerator for up to 5 days.
Share :
Print
