Baba Ghanoush (aka Roasted Eggplant Dip!)

Baba Ghanoush

I have to say, baba ghanoush is probably my favourite name for a food dish ever.

Fun to say, and even more fun when the person you’re saying it to has never heard of it before. The looks on their face is a mix of perplexion and horror – as in, “are you really going to try and make me eat that bowl of brown crap?”.

Okay, so roasted and blended eggplant may not be the most appealing looking food, I admit it. But eggplant tastes so damn good, especially roasted.

Hopefully, between “bowl of brown crap” and admitting it doesn’t look appealing, I haven’t just turned you off trying baba ghanoush all together. If so, I’m very sorry.

But as least you can still get joy from saying the name?

Ah, give it a go. It’s great smeared on some crusty GF bread (wondering about that bread in the corner of the photo? It will be in my upcoming book, Gluten-Free Vegan Survival Guide… stay tuned).

Baba Ghanoush

Tomorrow is my one month mark for Gerson therapy! It’s been a rough first few weeks with food cravings (oh salt how I miss you) and healing reactions presenting with many random symptoms. But the last few days the smog has started to lift and I have been in full on cleaning and organisation mode. My desk has never been so clean, it’s awesome. Hopefully, it’s only better from here.

Baba Ghanoush (aka Roasted Eggplant Dip!)
 
Ingredients:
  • 2 medium eggplants
  • 3 Tbsp lemon juice
  • 2 Tbsp tahini
  • 3 garlic cloves
  • ½ tsp salt
  • olive oil to drizzle
  • sprinkle olives, herbs and sesame seeds on top
  • 2 Tbsp fresh mint or parsley sprinkled on top
Method:
  1. Bake the whole eggplants at 350°F / 180°C for 45 minutes.
  2. Remove from the oven and allow to cool to handle.
  3. Slice the eggplants in half, and scoop out the soft insides into a food processor. Add the remaining ingredients and process until smooth.

 

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