If I could only eat one ethnic cuisine my entire life, it would have to be Mediterranean. Even Japanese would take a back seat, and that’s saying a LOT! Baba Ganoush is one of my all time favorites as it’s an easy, low fat, low carb way to sneak your veggies in, and it’s delicious.
Now, according to tradition, you’re supposed to roast your eggplant over an open flame instead of roasting it in the oven. This gives it a real smoky flavor, and I have to admit, it does make a difference. However, if you’re lazy (like me) or you have an electric stove, then a little bit of liquid smoke is going to fix you right up.
But because I like to razzle dazzle you guys, I thought I’d go-for-pro on the open flame. Once your eggplant looks like it’s starting to resemble Joan Rivers before her third facelift (that’s about 5 minutes for the eggplant, and 50 years for Joan), then you’re ready to pop it in a pot and cook it for about another 15 minutes until it’s soft all the way through. The rest is just a matter of blending and adding the remaining ingredients until you get to the right consistency and flavor for your palette.
I also tossed in some leftover roasted asparagus, which added a great twist to the flavor. It was AWESOME, but I think roasted tomatoes, onions or even a little sautéed spinach would have been great additions too. Work with what you’ve got and enjoy with pita slices or fresh veggies on the side.
It’s a great snack to keep in the fridge for those moments where you feel a need to munch, or serve it a healthy party dip.
- 1 large eggplant
- 1 tablespoon of Tahini (use creamy peanut butter as an alternative)
- 1 tablespoon of lemon juice
- 1 tablespoon of Tamari (use soy sauce as an alternative)
- 1 teaspoon salt and pepper (each)
- 1 tablespoon of Gomasio (use sesame seeds as an alternative)
- 1 teaspoons of garlic powder (or 2 fresh cloves)
- 1/2 teaspoon of sesame or olive oil
- liquid smoke to taste (optional)
- Roast eggplant over open flame on all sides (for about 5 minutes)
- Add to a pot and cover. Cook for an additional 15 minutes, turning once.
- Remove eggplant from heat and cool.
- Once cooled, scrap out the meat of the eggplant and discard the skin. Add eggplant (and it's juices) to a food processor or blender along with remaining ingredients.
- Blend well, adding more flavorings if desired.
- Serve warm or cold.
-images & post caren magill