Farm Fresh Baba Ganoush

My eggplant has been giving me the stare down every time I open my fridge.

After bringing home two large eggplants from my CSA share last week, I have been feeling this weird sense of guilt for not eating them. Have you ever bought a food, had high hopes for trying something new and different, only to depressingly have to toss it in the trash smelly and past its prime?

Although eggplants aren’t that mysterious, I just wasn’t feeling like grilling or sautéing mine. Then a light bulb went off…Baba Ganoush! I realize that this is no cosmos-shifting discovery, but I’m a firm believer that it’s the accumulation of little epiphanies that keep you present in your life between the big ones. And yes, that even applies to finding new uses for various vegetables!

So anyway, it turns out that making baba ganoush is simpler than I thought it would be. I’m all about healthy, fresh food, but if I have to spend lots of time in the kitchen, I’m out! The recipe below is the one I used. As you’ll see, it’s more about patience than prep. I hope you’ll give it a try, and maybe a tweak, and let me know what you think!

What are some other veggies that you’d like to see additional uses for?

As a side note, eggplants are in the category of nightshades. When we lead the Conscious Cleanse we “keep them off our plate” because they can cause inflammation for some people. If you have no individual problem with nightshades, feel free to eat these more often or make them part of your 20%!

With a little baba and a lot of ganoush!

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Farm Fresh Baba Ganoush

Makes 1-2 cups

Ingredients:

  • 1 large eggplant, halved lengthwise
  • 3 TB. sesame tahini
  • 1 clove garlic, chopped
  • 1/2 cup parsley leaves, chopped, plus more for garnish
  • 1/4 cup lemon juice
  • 1 tablespoon extra-virgin olive oil, plus more for garnish
  • 1/2 teaspoon salt

Directions:

Preheat oven to 350°F. Place eggplant cut-side down on a baking sheet. Prick all over with a fork and bake until soft and collapsed, about 20-30 minutes. 
Scoop eggplant pulp into a bowl; discard skin. In a blender combine eggplant, tahini, garlic, parsley, lemon juice, salt, and olive oil. 

Garnish with parsley and drizzle with olive oil. Serve with raw veggies or flaxseed crackers.

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