We are quite partial to Middle Eastern cooking around here. Never heard of baba ghanoush? Consider this your lucky day. It's basically eggplant hummus. Eggplants are full of vitamin K, Thiamin, B6, Folate, Potassium, Manganese, and fiber. I had three eggplants in this week's produce box, so we made three batches (one to eat now, two for the freezer). This gluten-free dip is a great hummus replacement for those on the GAPS diet because there are no beans involved. Here is our super-de-duper quick recipe. Disclaimer: it takes 3 minutes to make once you've roasted the eggplant. The three minutes does include peeling the eggplant, so I don't think I'm steering ya wrong with the title.
To roast the eggplant, simply heat the oven to 400º, prick it with a fork in a few places, and bake for 30-40 minutes. Let the eggplant cool before peeling, which is a breeze. I just peeled the skin off with my fingers.
3-Minute Baba Ghanoush
Makes about 2 cups
- 1 roasted eggplant
- juice of 1 lemon
- 1/4 cup sesame seeds
- 2 cloves garlic
- 1 teaspoon Celtic sea salt
- 1/4 cup extra virgin olive oil
- pepper to taste
- Peel eggplant and cut into 6 equal pieces. Put in blender (a high-speed one like a Vita-Mix will yield the smoothest results) and add remaining ingredients. turn blender to low, then gradually move to high and blend for about 15 seconds.
- Put in serving bowl, sprinkle with fresh or dried parsley. Chill for at least 3 hours before serving to allow the flavors to blend. Serve with slices of fresh veggies, pita bread or naan, or use it as a spread in sandwiches.
I've never had baba ghanoush! But, I LOVE hummus so I can't wait to give it a try!
ReplyDeleteLove Baba Ghanoush! I wonder how it would taste if you leave the skin on?! I know it's always de-skinned....
ReplyDeleteMaking this... NOW... eggplants are in the oven. My son will be thrilled when he gets home from school and has a yummy new dip for snacking since we ran out of hummus yesterday.
ReplyDeleteThis sounds yummy... It will probably be quite a while before I get to try making though. It's hard to find a good eggplant up here in Alaska... Which is sad because I love eggplant. Someday maybe I'll live in a place where eggplants and tomatoes and other delicious warm-weather produce is grown in abundance...sigh.
ReplyDeleteIs it really 3 minutes if you have to roast the eggplant for 30-40 minutes first?
ReplyDeleteHi Foy. Like I said above, the 3 minutes doesn't include roasting the eggplant, just the actual assembling of the dip. :)
ReplyDeletethis sounds great. we used our eggplant to make indian bhurtha - an amazing eggplant dish. i love eggplant!
ReplyDeleteI love Baba Ghanoush . What a great way to use eggplant. Thanks for sharing this.
ReplyDeleteLooks great! Thanks for stopping by and sharing it at Traditional Tuesdays.
ReplyDeleteMy husband loves baba ganoush. I had no idea that making it could be this simple. Thanks for the inspiration!
ReplyDeleteI haven't heard of this, but it does look really good.
ReplyDeleteI always grow eggplant in the garden and will keep this recipe for next summer! Thanks!
ReplyDeleteFor all of us who love to eat hummus and prefer it to other food dips, baba ghanoush is one of those Mediterranean spreads that are healthy and encourage raw food because it tastes great on fresh vegies. This recipe is just what I needed, so simple! Now I'm gonna look for a tabouli recipe to go with it (finely chopped fresh parsley & other ingredients). So good and good for you!
ReplyDelete