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Author Notes: Baba ghanoush gets green'd with the addition of roasted kale. —laura kinsey
Makes approx. 2 cups
For the Baba Ghanoush
- 6 cups kale leaves, removed from stem
- 5 small purple eggplants
- 1/2 lemon, or 4 slices
- 2 garlic cloves, peeled
- 1 handful parsley
- 1/2 cup tahini
- juice of 2 lemons
- 4 tablespoons olive oil, divided
- 2 1/2 teaspoons kosher salt, divided
- 1 pinch red pepper flakes
- 1/4 teaspoon smoked paprika
For the Pita Bread
- 4 whole wheat pitas, cut into eighths
- 3 tablespoons olive oil, for brushing on pitas
- 1 tablespoon za'atar
- 1 pinch good sea salt, like Maldon
- Preheat oven to 400 degrees Farenheit.
- On one baking tray, arrange kale leaves in a single layer. Toss with two tablespoons of the olive oil, 1 teaspoon of kosher salt, and a pinch of red pepper flakes.
- Make room at one corner of the tray for 4 slices of lemon, brushed with olive oil on both sides and sprinkled with kosher salt.
- Rinse off the baby eggplants. Place on a second baking tray and toss with olive oil. Place both trays in the oven.
- Remove baking sheet with kale and lemons after about 15 minutes. Kale leaves should be slightly crispy and lemons should have a little char.
- Remove tray with eggplants after about 45 minutes, turing them partway through. Eggplants may burst during roasting, which is fine - let them keep going.
- Once kale, lemons, and eggplant are all out of oven, turn the temp down to 350.
- While eggplants cool, cut the pitas into eighths. Arrange on a baking tray and brush with olive oil. Sprinkle with za'atar and sea salt, and bake in oven for 10-12 minutes.
- Place roasted kale, parsley, lemon slices, garlic cloves, tahini, remaining 1 1/2 teaspoons of salt, smoked paprika, and lemon juice into the bowl of a food processor. Remove skin and stems from eggplants and add pulp to bowl as well.
- Pulse briefly, then add remaining two tablespoons of olive oil. Pulse again until ingredients are incorporated. The result should rather textured, but keep pulsing if you prefer smoother baba ghanoush.
- Transfer baba ghanoush to a small serving bowl. Top with chopped parsley, a pinch of smoked paprika, and a drizzle of olive oil. Serve with warm toasted pitas.
- This recipe was entered in the contest for Your Best Dark, Leafy Greens