Truth be told… I don’t like eggplant.
Unless it’s battered, fried, and smothered in tomato sauce and mozzarella cheese, you can keep it on the vine.
But, there is ONE other way that I do like eggplant – and, that’s as Baba Ghanouj.
Also called Baba Ghanoush.
It’s a classic middle eastern dish that is totally delish!
It’s smokey, garlicky, creamy… yummy!
I’m a big FAN of eating eggplant this way.
So, when my local CSA gives me a bucket of eggplant, I use it in this simple dish.
I hope you enjoy it as much as I do.
- 2 large eggplants
- olive oil
- 3 tbsp. organic sesame tahini
- Juice of 1 lemon
- 1 garlic clove, peeled and diced
- ⅛ tsp. sea salt
- ½ tsp. ground black pepper
- Dash of cayenne pepper
- Dash of smoked paprika
- Preheat oven to 400.
- Lightly coat eggplant with olive oil.
- Place eggplant into a baking dish with the cut side down.
- Cook 35-40 minutes or until eggplant is soft and shriveled.
- Scrape eggplant meat out of it's skin
- Pulse in a food processor with sesame tahini, lemon juice, garlic, sea salt, black pepper and a dash of cayenne and paprika.
Andrea Beaman is an internationally renowned Holistic Health Coach, Natural Foods Chef, Speaker, Herbalist and best-selling author. Named one of the top 100 Most Influential Health and Fitness Experts, she is also a recipient of the Natural Gourmet Institute’s Award for Excellence in Health-Supportive Education and a Health Leadership award from The Institute for Integrative Nutrition. Since 1999, Andrea has been teaching people how to harness the body’s own preventative and healing powers using food, herbal remedies and alternative medicine.
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