Thursday, October 15, 2015

Baba Ghanoulicious

I just love saying Baba Ghanoush. Try saying it three times, and it still sounds so exotic. The first time I had it, I didn't even know what it was. I just knew it was smooth and delicious. For sure something I could never make at home! But now that I have discovered how easy it is to make this velvety side, which happens to be detox approved, I will be cooking a lot more mediterranean food at home. It might even become a staple next to my Peruvian aj√≠ and Mexican guacamole. 


1 large eggplant
Olive oil al gusto
4 tablespoons of tahini
4 large garlic cloves
1 tablespoon of fresh basil
1 tablespoon of fresh cliantro
1 large lime
Sea salt al gusto

Paso a paso

1) Preheat oven to Broil on high.

2) Cut eggplant into thick 1/4 inch slices, and rub with olive oil. Place on baking sheet lined with parchment paper and sprinkle a little salt.

3) Cook for 8 minutes and turn. Cook for another 8 minutes until roasted on both sides.

4) Let the cooked eggplant cool for 5 minutes (or more) then peel. I used a spoon to separate the skin from the meaty part.

5) In a food processor mix the peeled eggplant, tahini, garlic cloves, basil, cilantro, lime juice and
a little sea salt. Blend for 2 or 3 minutes and taste. Add more salt if needed.

6) Place mix in a small bowl, and that is all. Enjoy with celery, carrots, olives, brown rice chips, or by the spoonful.

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