Here’s a simple recipe that’ll satisfy just about everyone! I love hummus, no doubt, but it’s a lot heavier than people think. To lighten the load, why not try another Middle Eastern recipe classic – baba ghanoush. The dish bears all the same ingredients as hummus, only replaces the chickpeas with eggplant. It’s lighter, deep in flavor, and fragrant! I love to serve my baba ghanoush warm, but it is just as fantastic cold and the next day, when the flavors really develop. Enjoy!
The dish on this dish’s glowability.
Eggplant: lowers LDL (bad) cholesterol with its chlorogenic compound, is anti-carcinogenic due to its antioxidant nasunin content, is a great source of dietary fiber, protects against colon cancer, and is a great source of vitamin A, B vitamins, folate and vitamin C.
Serves 4-6 snackers
- 2 large eggplants
- 2 garlic cloves
- 4 tablespoons tahini
- Juice of half a lemon
- ½ to 1 teaspoon salt (to taste)
- 3 tablespoons of olive oil
- Chopped parsley and tomato for garnish
- Toasted pita bread, cut into triangles
Directions: Cut the eggplants in half, lengthwise. Place on a baking dish with the skin side down. Drizzle with 1 tablespoon olive oil on the open flesh side and place them in a 375 degrees preheated oven for 45 to 60 minutes or until they get soft. When done, remove the seeds (dark portion) from the eggplants and scoop the eggplant flesh from the skin and place the insides in a colander to drain off excess water. This will ensure a thick baba ghanoush.
After 10 minutes of draining, you should be left with about 1 cup of eggplant. Put the roasted eggplant into a food processor with the garlic, tahini, lemon, salt, pepper, and 1 tablespoon of olive oil. Blend until creamy. Serve them in a plate and drizzle with remaining 1 tablespoon olive oil and garnish with tomato and chopped parsley.
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