3-Minute Baba Ghanoush Recipe
We are quite partial to Middle Eastern cooking around here. Never heard of baba ghanoush? Consider this your lucky day. It's basically eggplant hummus. Eggplants are full of vitamin K, Thiamin, B6, Folate, Potassium, Manganese, and fiber. I had three eggplants in this week's produce box, so we made three batches (one to eat now, two for the freezer). This gluten-free dip is a great hummus replacement for those on the GAPS diet because there are no beans involved. Here is our super-de-duper quick recipe.
1 roasted eggplant
juice of 1 lemon
1/4 cup sesame seeds
2 cloves garlic
1 teaspoon Celtic sea salt
1/4 cup extra virgin olive oil
pepper to taste
Disclaimer: it takes 3 minutes to make once you've roasted the eggplant. The three minutes does include peeling the eggplant, so I don't think I'm steering ya wrong with the title.
To roast the eggplant, simply heat the oven to 400º, prick it with a fork in a few places, and bake for 30-40 minutes. Let the eggplant cool before peeling, which is a breeze. I just peeled the skin off with my fingers.
Peel eggplant and cut into 6 equal pieces. Put in blender (a high-speed one like a Vita-Mix will yield the smoothest results) and add remaining ingredients. turn blender to low, then gradually move to high and blend for about 15 seconds.
Put in serving bowl, sprinkle with fresh or dried parsley. Chill for at least 3 hours before serving to allow the flavors to blend. Serve with slices of fresh veggies, pita bread or naan, or use it as a spread in sandwiches.