Baba Ganoush

I used to think that eggplants were funny looking and had an ugly name. Now, when I look at their shiny and smooth purple skins all I see is a thing of beauty. And you can make so many delicious things with it, like baba ganoush.
I ignored eggplants for quite a while, a random one to ignore for so long I know. The thing is that they are a member of the nightshade group of veggies (along with tomatoes, potatoes, and peppers). Nightshades contain a phytochemical in them called solanine that may or may not (depending on what you read) promote inflammation, specifically in joint regions, and even more specifically, in rheumatic joints.
When I was diagnosed eons ago with an inflammatory bowel disease, I avoided any and all inflammation promoting foods – whether that inflammation related to the joints, the bowels or anywhere else in the vicinity of me.
The thing is, I really like eggplant. I don’t have an inflammatory bowel disease anymore and actually don’t seem to have any inflammation of any kind and so I was ready with open arms to bring this purple vegetable into my life. I did so with baba ganoush. Why? Because I like delicious dips!
How to Serve Baba Ganoush
Serve this delicous eggplant dip with:
- gluten-free crackers
- gluten-free bread
- sliced veggies
- lettuce wraps
- use as a condiment – over salads, roasted veggies or in wraps
- swap it for mayonnaise or mustard on a sandwich
At my first go, experimenting with this vegetable I did not expect a home run on our first rendezvous together, but I got it. I totally scored a homer. This baba ganoush recipe is a winner.
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Baba Ganoush
Description
A simple dip that goes well with your favourite crackers and crudites.
Ingredients
1 large eggplant
3 Tbsp lemon juice
2 Tbsp sesame tahini
2 Tbsp Olive oil
1/4 cup pine nuts, toasted (I toasted mine in a dry pan over medium heat)
2 cloves garlic, peeled and smashed
1 tsp sea salt
1/8 tsp chile powder (optinal)
Instructions
- Preheat the oven to broil setting.
- Prick eggplant a few times.
- Place the eggplant on a baking sheet and roast in the oven for 20 to 30 minutes, until soft, and looking kind of toasty on the outside (skin may blacken a little).
- Remove from oven and let cool.
- Cut the eggplant in half and scrape out the gooey inside
- Blend/process eggplant together with remaining ingredients in a food processor or blender.
- Add additional sea salt (or lemon juice) as needed.
- Enjoy on salad, in a wrap/sandwich or as a dip.
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