ALL RECIPES
Inspiration from Meghan

Join my community

Sign up to receive news, updates and special offers through our newsletter.
  • This field is for validation purposes and should be left unchanged.

Baba Ganoush

 

Should I just say what we're all thinking here? That eggplants are funny looking. Or should I be more specific and say that eggplants are funny looking because they look a bit like wonky boobs? Well they do. They also have an ugly name. The idea of an actual egg plant is like something straight out of a Dr. Seuss book.

Eggplants are a new food in my life. Kind of 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 boob-like vegetable into my life. I did so with baba ganoush. Why? Because what better thing to do with a vegetable that looks like a wonky boob than make a food that has a fun name like 'baba ganoush'? And because I like dips.

At my first go, experimenting with this vegetable that looks like a funny boob, I hoped I might  make it to second base. I did not expect a home run on our first rendezvous together, but I got it. I totally scored a homer. This is a winner.


Baba Ganoush

1  Eggplant
3 Tbs Lemon juice
1 tsp Sea Salt
2 Tbs Sesame Tahini (0r sesame seeds)
1/4 cup pine nuts, toasted (I toasted mine in a dry pan over medium heat)
2 Tbs Olive oil
2 cloves garlic, peeled and smashed
1/8 teaspoon chile powder (optinal)

  • Preheat the oven to broil setting.
  • Prick eggplant a few times
  • Place the eggplants 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 all ingredients together.
  • Add additional sea salt (or lemon juice) as needed.
  • Enjoy on  salad, in a wrap/sandwich or as a dip.

28 Responses to “Baba Ganoush”

  1. [...] not going to be an eggplant fan and you cannot make me.  This was the best case scenario for it, a baba ganoush recipe from Meghan Telpner.  Dip rules [...]

Before you post your comment, please note that I am unable to offer nutritional advice or recommendations via my blog.

Let us know what you think. Your email address will not be published.

Join my community

Sign up to receive news, updates and special offers through our newsletter.
  • This field is for validation purposes and should be left unchanged.
To The Top.