Deep purple eggplant shines during the hottest months, and it’s surprisingly easy to roast and mash into a dip. Set it out with crumbled cheese and warm bread, and dip, spread, and share.
What You Get
Sesame dukkah (Egyptian seed-and-spice blend)
Heirloom bean dip
What You’ll Need
Salt and freshly ground pepper
Makes 3 servings
Active Time: 25 minutes
Total Time: 45 minutes
Preheat the oven to 450°F. Line a baking sheet with foil and grease with olive oil. Cut the eggplant in half lengthwise. Place the eggplant on the prepared pan, drizzle with 2 tablespoons olive oil, and season with salt. Turn the eggplant cut-side down. Transfer the pan to the oven and roast until the eggplant is completely soft, about 30 minutes. Let cool slightly.
Meanwhile, make the tabbouleh: Dice the tomato. Pick the parsley, toss the stems, and chop the leaves (you should have about 1 cup). Finely chop 1 clove of garlic. In a bowl, combine the tomato, parsley, and half of the garlic, reserving the rest for later. Add the juice of 1 lemon and 1 tablespoon olive oil, season with salt, and stir to combine. Set aside to let the flavors combine.
Remove the flatbread from the packaging, sprinkle lightly with water, and slide directly onto an oven rack to warm, 4 to 5 minutes. Drizzle with olive oil, sprinkle with the dukkah, and season with a pinch of salt. Cut into triangles or strips and keep warm.
When the eggplant is cool enough to handle, flip the halves over and scoop out the soft roasted flesh into a bowl. Add 1 tablespoon olive oil, the juice of ½ lemon, the remaining ½ clove chopped garlic, and season with salt. Using a fork, mash and stir until creamy.
Dice the feta. In a bowl, drizzle the feta with 1 tablespoon olive oil, season with salt and pepper, add a pinch of chile flakes, and toss to coat.
To build the bowls, add dollops of the baba ganoush and bean dip, spoon the tabbouleh on the side, and add a few cubes of feta. Drizzle with olive oil and serve, with the warm flatbread for dipping.