What is this, you ask?? Let me introduce you to a little slice of healthy mediterranean. Baba ghanoush is a mixture of eggplant and garbanzo beans. I must admit, I have not always been a fan of eggplant. It has long been one of those vegetables that I wasn’t quite sure what to do with. I have been on a mission to find ways that I could get this nutritious, beautifully purple vegetable into our meal plan, and have decided to take on the task of actually growing them in our garden this year. I will let you know how that turns out. Although you can purchase eggplant pretty much year-round in your local grocer, their prime season is August through October.
Eggplant contains many vitamins and minerals, but are most known for their potent antioxidant activity. They are loaded with fiber and rank high for brain and cardiovascular health. Combine all those benefits with a scoop of tahini paste(ground sesame seeds)which is loaded with minerals, B vitamins and calcium, and you are well on your way to good health. This nutritious dip is great for breads and veggies as well as an accompaniment to salads or meats. If you have an awesome eggplant recipe, I would love to hear from you. Enjoy!
1 medium eggplant
1 large clove fresh garlic – minced
1 TBSP tahini paste – you can purchase at most health food stores
1 TBSP fresh lemon juice
1 15oz can organic garbanzo beans
2-3 TBSP extra virgin olive oil
herbamare and pepper to taste
Preheat oven to 375. Pierce the eggplant a few times with a fork to allow steam to escape. Roast eggplant for approximately 30 minutes or until a fork can easily pierce the skin. While the eggplant is roasting, rinse and drain the garbanzo beans. Lay them on papertowels to dry completely. Once eggplant is done, cut it in half lengthwise and scoop out the flesh. In a food processor or blender, place all the ingredients except the olive oil. Pulse for about 30 seconds and then puree, drizzling olive oil in during this process.