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’ve felt this weird sense of guilt for not eating them.
Have you ever bought a food — with high hopes for trying something new and different — only to end up tossing it in the trash, smelly and past its prime?
Although eggplants aren’t that mysterious, I just wasn’t interested in grilling or sautéeing mine. Then a light bulb went off… Baba Ghanoush!
I realize that this is no cosmos-shifting discovery. But I’m a firm believer that it’s the accumulation of little epiphanies between the big ones that keep you present in your life. And yes, that even applies to finding new uses for vegetables!
I’m all about healthy, fresh food, but if I have to spend lots of time in the kitchen, I’m out. If you share that sentiment, don’t worry!
Making baba ghanoush is simpler than you might think. It may look daunting, but it’s straightforward to prepare. As you’ll soon find out, it’s more about patience than prep.
The recipe below is the one I used. I hope you’ll give it a try, and maybe even a tweak, and let me know what you think!
As a side note, eggplants are nightshades. When we’re cleansing, we keep nightshades 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 ghanoush,
Farm Fresh Baba Ghanoush
Makes 1-2 cups
Ingredients:
- 1 large eggplant, halved lengthwise
- 3 tbsp sesame tahini
- 1 clove garlic, chopped
- 1/2 cup parsley leaves, chopped, plus more for garnish
- 1/4 cup lemon juice
- 1/2 teaspoon salt
- 1 tbsp extra-virgin olive oil, plus more for garnish
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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