Baba Ganoush
This is the perfect healthy food for January with all of the New Years resolutions floating around to eat healthy and get fit. Baba Ganoush will feel like a creamy decadent treat in a sea of salad lol!! I like to use it as a dip for veggies or pita bread, as a spread on sandwiches or even as a condiment alongside some grilled meat or fish. My family always said they HATED eggplant until they tried this, now I can't keep enough of it in the house. It's super easy to make, it's inexpensive and it stores well in the fridge...what more could you ask for?! So go ahead make a big batch and fool yourself into thinking you're having a rich creamy treat too!
Turn oven to broil.
2 large eggplants
1 head of garlic
drizzle of olive oil
1 clove of garlic
2tbsp tahini
1/2tsp cumin
1 lemon (juice)
salt to taste
1 handful of chopped parsley
Wash the eggplants and cut in half, be sure to remove all of the green top. Cut the top off the head of garlic. Drizzle both the garlic and the eggplant with olive oil and sprinkle with a bit of salt, now place them cut side down on a parchment lined cookie sheet and pop them in the oven on the middle rack for 10 minutes on broil.
After 10 minutes turn the heat to 375 degrees and continue to cook until the eggplant and garlic are both very soft. This usually takes about 45 minutes. Once they are soft remove from the oven and let cool to room temperature.
Now into the bowl of your food processor, squeeze out the roasted garlic and scoop out the insides of the eggplant. I also like to tear off any of the charred bits of the skin and add those too...they add a nice smokey flavour. Simply toss in the remaining ingredients, except the parsley, and give it a whizz.
Once its creamy and smooth I stir in the chopped parsley by hand so my baba ganoush doesn't turn green. Give it a little taste test to see if it needs a little more salt and your done.
Serve immediately or store in the fridge for later use. I myself prefer it cold.
