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).

Baba Ghanoush

  • 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.

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2 Responses to Baba…what????

  1. Jacquie says:

    I’ve never made baba ghanoush, but I’ve always been intrigued. Does the eggplant need to be cooked first, or do you put it in raw?

  2. Ashleigh says:

    Yes, the eggplant needs to be roasted (or BBQ-ed). 🙂 you can cut it in half, skin on and roasted it in the oven for about 45 mins until soft (face down) and then scoop out the flesh or do he same in rounds if you want to eat some of it before using your leftovers as I did!

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