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.Print