Thursday, 19 January 2017
Black Tahini Baba Ganouj
Dips are definitely a comfort food - but depending on what kind they can definitely be good for you too in moderation! One of my favourites is baba ganouj, I could eat a bucket of it. Tahini - an important ingredient in baba ganouj is a great source of protein, calcium, B1, and fibre, as well as many other minerals such as copper and magnesium. You don't have to use black tahini, however use unhulled tahini if you can - it contains a much higher amount of the vitamins and minerals you are after!
1 large eggplant
2 Tablespooons black tahini
2 tablespoons unhulled tahini
2 cloves garlic, crushed
juice of 1 large lemon (approx 1/4 cup)
1/2 tsp smoked paprika (extra for garnish)
1/4 tsp ground cumin
1 /2 cup chopped parsley (extra for garnish)
EVOO for drizzling
1.Preheat the oven to 180C. Place the eggplant, whole, on a baking tray and bake for 20 -30 minutes, until soft.
2.To get the smoky flavour you can either use a BBQ hotplate to finish it off, or if you have a gas stove using tongs turn the eggplant over the flame frequently until the skin blackens. Allow to cool.
3.Cut the eggplant inot large chunks, and place into a food processor with the rest of the ingredients. Pulse until smooth and well combined.
4. Put into a bowl or jar, sprinkle some extra paprika and parsley over the top, and drizzle with a little oil.
Serve with some good bread or crackers, on its own or part of a platter!