One of the things that I always like to do to relax after a long trip is to get into the kitchen and cook. Replenishing supplies like my breakfast granola and eggplant dip (baba Ghannouj) which have become staples for our Mediterranean style diet are always fun. I have posted the granola recipe before, but thought that some of you may would appreciate this very healthy version of Baba Ghannouj too. I took my original recipe and added the pepper which I think gives it a richer flavour and the yoghurt adds a nice tang. If you like it hot at a 1/4 tsp chipotle pepper powder too. It makes a great lunch spread or addition to a Middle Eastern meal.
1 medium sized eggplant
1 red pepper (capsicum)
1/4 cup lemon juice
1/3 cup taheen, (sesame paste)
1/2 cup yoghurt (Greek style preferable)
1 tsp. salt
1 tbsp olive oil (optional)
2 spring onions finely chopped
2 tbsp parsley, finely chopped
1-2 cloves garlic, crushed
Wash and dry eggplant and pepper. Prick eggplant with fork in 3 -4 place. Place eggplant and pepper on a baking sheet and broil (grill) 4 inches away from heat, turning them on all sides until the skin is charred. 20- 30 minutes. Allow to cool. Peel off skin, cut off stem and deseed pepper. Chop eggplant and pepper finely by hand and mash eggplant pulp or blend garlic, pepper and eggplant in a blender until smooth. Combine lemon juice, yoghurt, and salt. Add to eggplant mix. Blend in taheen, mix well. Add spring onions and parsley. Place on a serving plate and drizzle oil over it.
Reblogged this on Fitness and Healthy Living and commented:
Medeteranian food pyramid. What a difference from Canada’s food guide.
Recipe sounds delicious.
Thanks – it is certainly one of my favourites and very easy to make