After our BBQ burger and aubergine feast the other night, we had a bunch of leftover eggplant rounds. All seasoned and ready to go, I had them sitting in the fridge wrapped and awaiting their demise…
But then we had company and other food invaded the fridge.
And then it was Easter and oh (!!) the turkey.
And then I wondered if I would get to them before they went blue and fuzzy.
And I hate hate hate throwing (otherwise good) food out.
So Baba Ghanoush it would become.
How could a roasted (BBQ-ed!) eggplant dip be anything but amazing. (That was rhetorical.) And bonus, it’s full of protein which means it’s perfect for wee ones.
My recipe went like this…(don’t forget I was working with leftovers so I’ve halved everything below).
- 1/2 eggplant (skin off)
- 1/4 cup tahini
- 1/4 cup lemon juice*
- 2 tbsp water
- 1 1/2 tbsp olive oil
- salt and pepper to taste
Throw everything in the blender and blend…puree…cream…whatever, until the dip/spread is smooth.
This dip takes on a richness which could be assumed to be a no-no in the healthy eating department. But truly it is very good for you…and by simply swapping chickpeas (or white kidney beans) for eggplant, it’s basically a hummus transformed.
*I needed more liquid and added a bit of lemon juice. This baba ghanoush definitely has a bit of lemony, tart kick. We like it but it could be a bit strong. Perhaps a bit of chicken/veggie broth or water could be used otherwise.