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Dip into this smooth and flavorful Traeger take on baba ganoush. Eggplants and pasilla pepper are baked on the Traeger before getting blended with herbs and spices, making the perfect partner for homemade grilled flatbread.
1 pasilla pepper
2 eggplants, halved
Olive oil
Kosher salt
Black pepper
10 Clove confit garlic
1/2 Cup tahini
1 Whole lemon, juiced
1 Teaspoon ground cumin
1/2 Bunch bunch cilantro, chopped
2 Cup all-purpose flour
1 Cup 00 Flour
1 Teaspoon active dry yeast
1 Teaspoon Kosher salt
2 Cup warm water
1 Teaspoon honey
Olive oil, for greasing bowl
: 300 ˚F
: 300 ˚F
1 pasilla pepper
2 eggplants, halved
As Needed Olive oil
To Taste Kosher salt
To Taste Black pepper
: 300 ˚F
10 Clove confit garlic
1/2 Cup tahini
1 Whole lemon, juiced
1 Teaspoon ground cumin
1/2 Bunch bunch cilantro, chopped
2 Cup all-purpose flour
1 Cup 00 Flour
1 Teaspoon active dry yeast
1 Teaspoon Kosher salt
2 Cup warm water
1 Teaspoon honey
Olive oil, for greasing bowl
: 425 ˚F