Tuesday, October 7, 2014

ROASTED EGGPLANT BABA GHANOUSH


Mom, you'll like this one. I'll make you so more for your weekend visit! My husband and I started a Whole30 on Sunday. This is our second one, and I had forgotten how hard it is! AArghh. I'm grumpily longing for wine, cheese, gluten-free crackers and chocolate. So when snack time rolls around, I wanted to make sure we were well prepared. I fell into an abundance of eggplant last week. Wait what? She "fell into" eggplant? Yes, this shit happens to me. Didn't you read my post about the life of a food blogger


Baba Ghanoush is not only fun to say, but its a very satisfying snack to help get you through the day. You can serve baba ghanoush with a variety of crudités. My favorites are sugar snap peas, sliced mushrooms, carrots and cucumber slices. My boys like it with bell peppers and carrot slices. 


Baba Ghanoush
makes 2 cups
4 cups (or 2 medium) chopped eggplant (any color works)
3 cloves of garlic, unpeeled
2 Tablespoons olive oil
1 teaspoon salt
2 Tablespoons Tahini
Juice of 1/2 lemon (2 Tablespoons)
1 teaspoon dried parsley

Preheat your oven to 450º and line a cookie sheet with foil. Toss the cubed eggplant and unpeeled garlic with the olive oil and salt. Roast in the oven for 15 minutes, until the flesh is soft. When cool enough to handle, peel the garlic and place into a food processor. Add the remaining ingredients and pureé until smooth. Serve warm or cold with crudités. 


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    Happy Whole30 snacking!


    Song of the Day: Give me the Beat -- Ghostland Observatory

    2 comments:

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