“Ali Baba Ganoush and the Forty Thieves”- Homemade Baba Ganoush with Veggie Patch Falafel and Cucumber Salad
I was craving a bit of an Israeli cuisine last week and decided to make some homemade Baba Ganoush. For those of you who aren’t familiar with this dish, it is a dip/spread that is made from roasted eggplant and is often served with falafel. The recipe usually calls for tahini (sesame paste), but I decided to go for a lower fat option.
What You Need:
1 Medium Eggplant
2 Garlic Cloves (sliced)
1 Tbsp Plain Greek Yogurt
Salt/Pepper (to taste)
1/2 Small Onion (diced)
1/4 Cup Crumbled Feta
1 1/2 Tbsp Lemon Juice (or to taste)
Set Oven on Roast Setting 450 degrees.
1. Cut small slits all over the eggplant. Stuff each opening with slices of the fresh garlic cloves. Place the eggplant in a greased pan and place in the preheated oven. Let the eggplant roast for about 20-25 minutes or until the skin of the eggplant is blistered and it has softened.
2. Remove the eggplant from the oven and allow it to cool until you are able to handle it without burning yourself. Now you have two options. You can use the entire eggplant, or you can slice the eggplant in half and scoop out the inside (I used the entire eggplant).
3. Place the scooped portion of the eggplant into a bowl and combine the rest of the ingredients. Use a hand blender to whip the ingredients together. Taste and see whether you want to add more salt/pepper/lemon juice.
4. Chill until you are ready to serve with your falafel and cucumber salad.
2 years ago