Baba G’noush
Serves 8-10 as a side dish. Thanks to Sally Pasley.
Even those who don’t like eggplant like baba g’noush. It is so simple to make. Give it a try tonight. I prefer to use a stick blender to make this recipe.
Turn your oven on to the highest setting, at least 450 F.
Put 2 big eggplants on a lipped baking pan (I use a cookie pan) and bake until collapsed, about 20-30 minutes. Traditionally, the eggplants are roasted over an open fire and have a slightly charred flavor, so don’t be afraid to really cook them.
Peel the hot eggplants, and discard skins. Put the flesh and any liquid in a casserole dish, or any dish that is wide and shallow rather than deep. Blend until of an even consistency.
Add one cup tahini and blend in well.
Add ½ cup lemon juice (bottled is fine), 1 teaspoon granulated garlic (or garlic powder), and salt to taste (start with ½ teaspoonful). Blend together well.
Taste. Add more salt or lemon or garlic, as desired.
Refrigerate. Serve cold with whole wheat flat bread, pita, or crackers.
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