Oh how I do love Mediterranean food!  But even more than that I love saying “baba ganoush” over and over.  Go ahead, try it!  Seriously though, this is a delicious alternative to hummus for dipping or spreading.  The hardest part of this recipe is peeling the eggplant skins after you roast them, which really isn’t too bad!  And if you think you or your kids don’t like eggplant, think again because baba ganoush doesn’t even taste like eggplant.  I love how creamy and rich it tastes.  Place it in a nice serving bowl surrounded with toasted pita bread, zucchini sticks or carrots along with some olives.

Baba Ganoush (print recipe below)
makes about 2 Cups
 
Ingredients:
1 medium-large eggplant
1 medium-large lemon
2 cloves garlic
1/2 tsp. sea salt (or to taste)
1 1/2 Tb. tahini
1/2 tsp. smoked paprika (or to taste)
1 Tb. extra-virgin olive oil (add more if ya like!)
 
Directions:

1.  Preheat oven to 400F.  Wrap whole eggplant in foil and bake for 35 minutes.
2.  Remove from oven and let cool to the touch.  Cut the top off and gently remove the skin using your hands.  Use a knife to remove as much of the seeds as possible; discard.  Chop the eggplant into large chunks.
3.  Add the lemon juice, garlic and salt to food processor, processing until completely liquified.
4.  Next, add in the tahini and chopped eggplant, processing until smooth.
5.  Transfer to a serving bowl and sprinkle with smoked paprika.  Drizzle with olive oil, stir slightly and serve.

 

My middle Veggie Kid has been sick with a fever for the past 4 days which put a bit of a damper on our Memorial Day weekend so we filled our time with lots-o-art and projects.

 

My 4-year old’s rendition of the “Daniel Tiger’s Neighborhood” characters.
I loved this idea of working on our letters from this site.  He had so much fun!
 
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Baba Ganoush
Serves: 2 cups
 
Ingredients
  • 1 medium-large eggplant
  • 1 medium-large lemon
  • 2 cloves garlic
  • ½ tsp. sea salt (or to taste)
  • 1½ Tb. tahini
  • ½ tsp. smoked paprika (or to taste)
  • 1 Tb. extra-virgin olive oil (add more if ya like!)
Instructions
  1. Preheat oven to 400F.  Wrap whole eggplant in foil and bake for 35 minutes.
  2. Remove from oven and let cool to the touch.  Cut the top off and gently remove the skin using your hands.  Use a knife to remove as much of the seeds as possible; discard.  Chop the eggplant into large chunks.
  3. Add the lemon juice, garlic and salt to food processor, processing until completely liquified.
  4. Next, add in the tahini and chopped eggplant, processing until smooth.
  5. Transfer to a serving bowl and sprinkle with smoked paprika.  Drizzle with olive oil, stir slightly and serve.

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