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).
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.
- 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
- Bake the whole eggplants at 350°F / 180°C for 45 minutes.
- Remove from the oven and allow to cool to handle.
- Slice the eggplants in half, and scoop out the soft insides into a food processor. Add the remaining ingredients and process until smooth.