Saturday, June 27, 2009
Baba Ganoush Update
Just made a batch without the Tahini and I must say I like it a lot. So you can save some $$'s and skip the Tahini.
Friday, June 26, 2009
Better than Hummus -- Baba Ganoush!
I love Hummus but it has legumes which I think aren't so great for me. During my Hummus period my arthritis really flared up. So I went off in search of something more Paleo and someone recommended Baba Ganoush. It has all the same ingredients but is made with eggplant instead of chickpeas.
Here's my latest recipe:
1 - 1.5 # Eggplant
Tahini (5 Tbls or to taste)
Lemon Juice (1/8 - 1/4 cup)
1/2 tsp citric acid (optional but really good!)
2 regular sized cloves of garlic
Salt -- to taste
You can optionally peel your eggplant first and de-seed it if you want. Depends how much work you want to do. I suppose it is slightly more attractive, paler color, without the skin. But I suspect there are a lot of good nutrients in that deep purple skin. I leave the seeds in and the skin on generally. But I like to minimize my time spent cooking.
Slice the eggplant into circles. 1/4 inch to 1/2 inch thick. Roast the eggplant for about 30 minutes in a 300 degree oven or until slightly browned. Turn once during that time.
Put the roasted eggplant into your food processor and process until pretty much a paste. Add the other ingredients tasting as you go.
You can use this in place of the Hummus in the Avocado/Hummus Omelet recipe I posted recently.
First time I made this I used 2 giant garlic cloves and that was too much. This time I cut it down to one giant sized clove and I think that would be about 2 normal sized cloves. I love garlic but I prefer the lemon and tartness to shine through a bit more than the garlic.
One of these times I'm going to try this without the tahini. I actually don't like the taste of tahini plain, so I'm wondering if it really is adding anything to the Baba.
I never would have thought of adding citric acid (which comes from lemons) but it really does give it a nice flavor than just lemon juice alone. The video for Hummus from Dedemed.com suggested using citric acid. I found citric acid in bulk at the local Henry's (health food store). You can also buy it from Wine making supply stores, or online.
Here's my latest recipe:
1 - 1.5 # Eggplant
Tahini (5 Tbls or to taste)
Lemon Juice (1/8 - 1/4 cup)
1/2 tsp citric acid (optional but really good!)
2 regular sized cloves of garlic
Salt -- to taste
You can optionally peel your eggplant first and de-seed it if you want. Depends how much work you want to do. I suppose it is slightly more attractive, paler color, without the skin. But I suspect there are a lot of good nutrients in that deep purple skin. I leave the seeds in and the skin on generally. But I like to minimize my time spent cooking.
Slice the eggplant into circles. 1/4 inch to 1/2 inch thick. Roast the eggplant for about 30 minutes in a 300 degree oven or until slightly browned. Turn once during that time.
Put the roasted eggplant into your food processor and process until pretty much a paste. Add the other ingredients tasting as you go.
You can use this in place of the Hummus in the Avocado/Hummus Omelet recipe I posted recently.
First time I made this I used 2 giant garlic cloves and that was too much. This time I cut it down to one giant sized clove and I think that would be about 2 normal sized cloves. I love garlic but I prefer the lemon and tartness to shine through a bit more than the garlic.
One of these times I'm going to try this without the tahini. I actually don't like the taste of tahini plain, so I'm wondering if it really is adding anything to the Baba.
I never would have thought of adding citric acid (which comes from lemons) but it really does give it a nice flavor than just lemon juice alone. The video for Hummus from Dedemed.com suggested using citric acid. I found citric acid in bulk at the local Henry's (health food store). You can also buy it from Wine making supply stores, or online.
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