Well I just discovered one of our new favorite snacks, appetizers, or even a meal! You can find Baba Ganoush at any Mediterranean restaurant, but here I have a recipe that is made with NO OIL. Remember we are trying to exclude oils from our cooking, as they are a big source of fats, and "the fats we eat, are the fats we wear" ! This recipe could not be any easier! If you want more of a meal, add some cooked lentils, or cooked chickpeas to the blender! The key to this deliciousness is to serve both the baba ganoush and pita bread WARM! Your family and friends will fight over this, guaranteed! After you blend, taste to see if you need a bit more lemon juice or salt. I liked the addition of the sweet potato!
- 1 lg eggplant
- 3 T tahini
- 2 -4 cloves garlic
- fresh lemon zest, 1-2 T lemon juice (to taste)
- 1/4 - 1/2 t cumin
- 1/4 t sea salt
- 1-2 T cooked sweet potato (opt)
Wash the eggplant, and poke 4-5 holes with a fork all around it. Roast at 425 in a baking dish for 35-45 minutes until soft. Let cool, then peel skin from flesh, and cut into 4-6 pieces. Put all ingredients in blender or food processor and blend until smooth. Serve warm with warm whole wheat pita pockets (100% Whole Wheat Pita Bread, Baklava Bakery local brand).