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Tuesday, August 24, 2010

Baba Ganoush-a Healthy Dip

copyright 2010 art of living,PrimaMedia,Inc
Guest Post By: Karly Berezowsky

Baba Ganoush is an old world dish made predominately out of eggplant is a refreshing and simple dish to make with origins in the Middle East. It is still eaten today by the Turkish, Armenian, Greek, Romanian people, along with many of Mediterranean origin. Eggplant or aubergine is a popular ingredient in many Italian dishes as well, so this might be something worth trying out. This dish is especially superb for a vegetarian or for someone who is just trying to eat a little healthier.

One may describe it as an eggplant dip. Some people pair it with pita bread; but it is good enough to eat right off of the plate.

The list of ingredients is as follows:

1 pound of eggplant

1 clove garlic, minced

1/4 teaspoon salt

1 handful fresh parsley, minced

2 tablespoons tahini

2 tablespoons lemon juice

Preheat oven to 450 degrees F.

Prick eggplant with a fork and place on a cookie sheet lined with foil. Bake the eggplant until it is soft inside, for approximately 20 minutes. Let the eggplant cool. Cut the eggplant in half lengthwise, drain off the liquid. Scoop out the pulp and place into a food processor. Process the eggplant until smooth and transfer to a medium bowl. On a cutting board, mince garlic and 1/4 teaspoon salt together with the flat side of a knife, until it forms a paste. Add the garlic-salt mixture to the eggplant. Stir in the parsley, tahini, and lemon juice. Season with more salt, to taste. Garnish with additional parsley.

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1 comment:

DGrub said...

I like your recipe of Baba Ganoush... If you are interested, my simple version is at
. I will like to hear your feedback on my recipe if you have time…