We crafted this open-faced sandwich with all our favorite baba ghanoush mezze plate ingredients.
A sesame bagel is topped with creamy eggplant dip, crunchy cucumbers and radishes, peppery arugula, and lemony sumac-marinated onions. We add za'atar for zing.
Preparing the parts ahead of time makes things easier because they come together quickly. Baba ghanoush can be made two days ahead.
Onions can be marinated and cucumbers and radishes chopped the day before making bagels. Freshly made open-faced sandwiches are best eaten right away.
Ingredients:
Baba Ghanoush
1-1/2-pound eggplant, halved lengthwise
2 grated or sliced garlic cloves
1/4 cup tahini
2 tablespoons extra-virgin olive oil
2 tablespoons fresh lemon juice
1/4 tsp. optional crushed red pepper flakes
Kosher salt
Freshly ground black pepper
Sumac Onions
1-c. chopped little red onion
Fresh lemon juice, 1 tablespoon
1 tsp sumac
Kosher salt, 1/4 tsp
Assembly
• 4 split, toasted sesame bagels • Za'atar for sprinkling
3 finely sliced tiny cucumbers 4 thinly sliced radishes
Kosher salt
2 c. arugula
Extra-virgin olive oil for drizzling
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