Charring the eggplant gives the baba ganouji a wonderful, smoky flavor. The roasted vegetables can be any combination you choose. You need about 6 cups raw vegetables.
Yields 2 quarter round pizzas, 2-4 servings.
1 large red or orange bell pepper, stemmed and seeded
2 small zucchini, ends removed
2 medium small yellow summer squash, ends removed
1 medium red onion, peeled
2 tbsp olive oil
- Preheat oven to 400 degrees F. Dice all vegetables into ½ to ¾ inch cubes. You should have 6 cups total. Toss vegetables together in a mixing bowl with the olive oil and a little salt.
- Spread vegetables on parchment covered sheet pan in one layer. Roast until tender and browned. Set vegetables aside.
Yields 1 to 1-1/3 cups
12 to 16-ounce purple eggplant
3 to 4 tbsp raw tahini
3 to 4 tbsp lemon juice
Optional: 1 clove of garlic, peeled and finely minced OR ½ tsp of garlic powder
- Place eggplant on gas burner, grill, or broil over low to medium-low heat. The trick is to cook the inside so it is soft and char the skin, but do not over char it. When eggplant is soft and the skin is charred, transfer it to a bowl to cool.
- Peel off blackened skin and cut off the stem from the eggplant (some blackened skin is okay – do not rinse it). Reserve the eggplant liquid in a bowl and strain it if there is a lot of charred skin in it.
- Chop eggplant and mix with reserve liquid. Stir in tahini, lemon juice, salt, and garlic to taste.
Assemble the Casabi Pizza
2 Quarter round Casabi Flatbreads
1 to 1/3 cups Baba Ganouji
Optional: Cheese of Choice, shredded
- Preheat oven to 400 degrees F.
- Put Casabi Flatbreads on a sheet pan. Evenly spread baba ganouji on each and evenly divide and spread the vegetables on each flatbread. Sprinkle with optional cheese. Place in oven and bake until edges of flatbread are golden and cheese is melted (15-20 min).
- Transfer Flatbreads to a cutting board and cut into long triangles, serve hot.