Baba Ghanoush

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Summer weather always brings cravings for fresh Mediterranean fare with all of the refreshing cold dips and vibrant flavors from seasonal fruits and veggies and powerful spices. I absolutely love hummus, and occasionally still enjoy it with crisp cucumbers or celery for a light snack, though since becoming Primal, I have turned more towards Baba Ghanoush and Tsatsiki. Anything with eggplant involved and I’m immediately sold. It’s one of those foods that people love or hate, but I just could never understand how you could not love it. It is so versatile and highlighted in all of my favorite cuisines–Italian, Thai, Mediterranean…I just don’t think you could ever go wrong with this beautiful purple fruit. I especially like the more vibrantly colored Chinese eggplants, which I throw into a stir-fry any chance I get. I made this amazing easy Baba Ghanoush as a grain-free side to my turkey kofte. It doesn’t get any more flavorful and refreshing than this dish on a beautiful Southern California Summer day (although I suppose it would be might taste even better on a remote Mediterranean island ;)).

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Baba Ghanoush (Difficulty-Easy; Serves 4-6)

  • 2 medium eggplants
  • 3 cloves garlic
  • 2 Tbsp. lemon juice
  • 1/4 c. tahini (Trader Joe’s is my favorite!)
  • 1 Tbsp. organic extra virgin olive oil
  • coarse sea salt
  • 1/4 c. fresh organic parsley

Preheat oven to 450°F.

Prick whole eggplant with a fork and place on a baking sheet lined with foil. Bake the eggplant until it is soft inside, about 20 minutes. Let the eggplant cool, about 10 minutes. Cut the eggplant in half lengthwise, drain off the liquid, and scoop the pulp into a food processor. IMAG0672

On a cutting board, work garlic and 1/4 teaspoon salt together with the flat side of a knife, until it forms a paste. Add the garlic-salt mixture, tahini, lemon juice, olive oil and 1 tsp. salt to the food processor. Pulse a few times until the ingredients are well-incoporated, but be careful not to over process or the mixture will become too mushy. Add the parsley and pulse once more to incorporate. Season with more salt, to taste. This is a perfect condiment for the turkey kofte or a delicious dip for cucumbers, bell peppers and other cold crisp veggies.

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One response »

  1. Pingback: Mediterranean Lollipops–Turkey Kofte | The Kitchen Faerie

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