Baba ganoush makes a wonderful topping or dressing for salads, or a dip for crunchy vegies. You can also team it with quinoa and use as a chunky sauce to add flavour. Eggplant has loads of vitamins and minerals, and is rich in manganese, folic acid and the ever-important thiamine, the mineral that helps convert sugar into glucose for energy.
Makes: 1 cup
=R1=
Servings
Prep time
Cook time
Recipe
Ingredients
- 1 large eggplant
- 8 tbsp tahini
- 4 garlic cloves, finely chopped
- Celtic sea salt, to taste
- ½ tsp ground cumin
- 125mL lemon juice
- Parsley, chopped, to garnish
- Kale chips or gluten-free crackers, to serve
Method
- Preheat oven grill to medium.
- Prick eggplant with fork and grill for 30 mins, turning frequently, until skin is charred. Remove from grill and set aside to cool.
- Split eggplant in half lengthways and scoop pulp into large bowl. Discard skin.
- Squeeze out excess moisture from pulp, then mix with tahini, garlic, sea salt, cumin and lemon juice. Adjust seasoning as necessary and sprinkle with chopped parsley.
- Serve with kale chips or gluten-free crackers.
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