Middle eastern cuisine incorporates a variety of different vegetables. One favorite is the regal eggplant. Weather roasted, grilled, fried, or baked; eggplants have a very unique and potent flavor that will get your mouth watering. It is also used as a main dish and not just as a side.
Now here is my all time fave eggplant dish.
I love, love, love baba ganoush. It's fantastic with toasted Indian Na'an bread. Sometimes I even use in chicken shawarma sandwiches and as a spread on my pita or on artisan bread. I also use it in a crudities platter. To make my dish look even more creative, I take a red or yellow bell pepper, clean out the inside and use it as the bowl for the baba ganoush. Yumm!!
- 1 eggplant
- 2-3 cloves garlic, crushed
- juice of 1/2 lemon
- 1 tablespoon extra virgin olive oil
- 1/2 cup tahini (sesame seed paste)
- 1/2 cup chopped fresh parsley for garnish
- 1/2 cup pomegranate seeds (optional for garnish)
- Peel the eggplant and mash in a bowl with a wooden spoon or potato masher. Add remaining ingredients (garlic, lemon juice, olive oil, and tahini) and mix well and cool in fridge for about 1 hour. Can be prepared no more than 2 days in advance for best flavor and freshness
Enjoy in good health...xoxo
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