Smoky Baba Ganoush with Cilantro Avocado Sauce & Euphoria Hummus

This one takes a little time, and it's worth every minute. Whole eggplants charred directly over a gas flame until the skin carbonizes and the inside collapses into something silky and smoke-kissed. Two go into the final plate; one gets blended into a hummus deepened with Euphoria Elixir. The whole thing gets dressed with a bright cilantro avocado sauce sharpened with lime and grounded with Cerebrum Tonic, then finished with crispy spiced chickpeas and tomatoes that have been sitting in paprika-infused frying oil. A frozen green grape drink with Dream Elixir comes alongside.

It sounds like a lot. Set it up in order: chickpeas first, then tomatoes, then the sauce, then the long eggplant grill, and the components build on each other without chaos. The charring is the most hands-on part, but the reward is a smoke flavor that no liquid smoke or oven roast can replicate.

A note on the eggplant: after you peel it, resist the urge to rinse it too aggressively. A little of the char is part of the flavor. Peel over a bowl of water to catch the skin, run your hands through occasionally, and leave what clings to the flesh.

What's In the Dish

Cerebrum Tonic goes into the cilantro avocado sauce, where it joins Lion's Mane, Ginkgo, Gotu Kola, Brahmi, and Rosemary in a formula traditionally used to support cognitive clarity and focus.* In a creamy, herb-forward blender sauce with avocado and lime, it disappears completely into the flavor while doing its quiet, nootropic work.*

Euphoria Elixir is blended into the eggplant hummus: a heart-opening tonic of Catuaba, Damiana, Hibiscus, and Rose traditionally used to support energy, circulation, and joyful embodiment.* Its bright, slightly fruity warmth plays well against the smoky, tahini-rich hummus base.

Dream Elixir finishes the meal in the glass. A botanical blend of Ashwagandha, Passionflower, Blue Lotus, and Skullcap traditionally used to support relaxation and restful sleep,* it's paired here with frozen green grapes for an icy, palate-cleansing sip to close a rich, savory plate.

RECIPE

Prep time: 20 minutes 
Cook time: 30 minutes 
Serves: 2
Recipe by: Gloria

Ingredients

Fried Seasoned Chickpeas:

• ½ cup chickpeas, drained and rinsed
• ¼ tsp kosher salt
• ¼ tsp garlic powder
• ½ tsp smoked paprika
• 3 Tbsp extra virgin olive oil

Tomato Garnish:

• 1 extra large tomato
• 1 shallot (25g)
• 1 clove garlic
• Oil leftover in the pan after frying chickpeas

Cilantro Avocado Sauce:

• 1 avocado
• ½ cup cilantro with stems
• 1 clove garlic
• ½ tsp kosher salt
• 1 cup (vegan) milk
• Zest and juice of 1 lime
• 1 Tbsp Anima Mundi Cerebrum Tonic

Grilled Eggplant & Adaptogenic Hummus:

• 3 eggplants (2 for the final dish, 1 for the hummus)
• 2 cups chickpeas
• ½ tsp kosher salt
• 2 Tbsp extra virgin olive oil
• 1 clove garlic
• ¼ cup tahini
• Juice of ½ lemon
• 1 grilled eggplant, cooked and peeled
• 1 Tbsp Anima Mundi Euphoria Elixir

Frozen Green Grape Drink:

• Frozen green grapes
• 1 tsp Anima Mundi Dream Elixir

Method

1. Chickpeas: Add the drained chickpeas, salt, garlic powder, smoked paprika, and olive oil to a small pan. Sauté over medium-low heat for about 10 minutes, until the spices are fragrant and the chickpeas are golden. Turn off the heat and set aside.
2. Tomato garnish: Dice the tomato into small cubes, mince the garlic and shallots, and add everything to a bowl. Strain the chickpeas over the bowl so that all the infused, paprika-red oil drains down onto the tomatoes. Set the chickpeas and tomatoes aside together for finishing.
3. Cilantro avocado sauce: Add avocado, cilantro, garlic, salt, milk, lime zest and juice, and Cerebrum Tonic to a blender and blend until smooth. Set aside until plating.
4. Grilling the eggplant: Place a grill rack over a gas burner and char the eggplants directly over medium-high heat, rotating on all sides to fully carbonize the skin. Cook for 20–30 minutes, turning occasionally, until the inside is completely soft when pressed. Remove from the grill, place on a cutting board, and cover with an inverted pot to let the eggplant steam in its residual heat for 15–20 minutes.
5. Peeling: Fill a large bowl with water and peel the charred skin off by hand, rinsing your hands and the eggplant as you go. A little residual char on the flesh is part of the flavor. Don't rinse it away entirely. Repeat for all three eggplants.
6. Adaptogenic hummus: Place one peeled eggplant into a blender with the chickpeas, salt, olive oil, garlic, tahini, lemon juice, and Euphoria Elixir. Blend until smooth. Transfer to a piping bag.
7. Plating: Spread the cilantro avocado sauce across a serving plate as a base. Place a whole peeled eggplant on top and cut it in half lengthwise. Season with salt, pepper, and a squeeze of lemon. Pipe or spoon the hummus generously into the eggplant halves. Finish with the tomato-chickpea garnish, fresh cilantro, and a drizzle of olive oil.
8. To drink: Blend frozen green grapes until slushy, stir in the Dream Elixir, and serve alongside.

Shop The Ingredients

Cerebrum Tonic: nootropic blend of Lion's Mane, Ginkgo, Brahmi, and Gotu Kola for cognitive clarity and focus*

Euphoria Elixir: heart-opening tonic of Catuaba, Damiana, Rose, and Hibiscus for energy and joyful embodiment*

Dream Elixir: nighttime botanical blend for relaxation and dreamtime awareness*

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*These statements have not been evaluated by the Food and Drug Administration. These products are not intended to diagnose, treat, cure, or prevent any disease.