Beautiful Baba Ghanoush

“Would you take offense if I relieved you of your robe, caressed your left bosom and you got in my kitchen and made me some Baba Ghanoush - I like mine like I like my whiskey - extra smoky… “ Henry Gerbault - Das Album, IV, page 112

baba ghanoush | a garlic filled spread

 

This recipe makes enough for 4 people or for a few days on your own. You could always double or quadruple the recipe. I love mixing this with tuna, avocado, and fresh parsley for a meal or spreading it on chicken breasts or pork chops for a middle eastern influence on your dish.

WHAT YOU’LL NEED

  • 1 large dark-skinned eggplant

  • 1 Tbsp Tahini

  • 2 Tbsp EVOO (extra virgin olive oil)

  • 2 tsp Garlic Ranchers Garlic Powder Plus*

  • Juice of one lemon

  • 1- 2 Tbsp plain Skyr or Greek yoghurt

  • Salt and pepper, to taste

  • Extra EVOO for drizzling

  • Chopped fresh parsley and sumac for garnish.

WHAT YOU’LL DO

  1. Set your oven to 400F° and place the eggplants in the oven on baking trays for 15 - 20 min until the skin is charred and the flesh is soft. Set aside to cool.

  2. On your stovetop - whether electric, gas or on a BBQ (gas or BBQ work best) place the eggplants directly onto the flame and turn from time to time with tongs, as needed. Allow to cool and then peel off all of the skin. Inspect the eggplants for dark seeds and remove them. They create a very bitter taste and we don’t want that. Cut off the stalk and then chop all of the flesh into a mixing bowl. Remember the texture, we want to have some oomph to it, so no going to use the food processor or Vitamix!

  3. Add in the yoghurt, tahini, 1 tablespoon of the olive oil, garlic powder, lemon juice and salt and pepper to taste. Stir well. Spoon the mix onto a plate or shallow dish and drizzle with the remaining oil, a sprinkle of parsley and if you like, add some sumac for colour and flavour. Voila! Can be stored in glass containers with extra olive oil drizzled on the top to prevent browning.


    *If you don’t have this exceptional product, you can use raw garlic cloves. I use their garlic powder because firstly, I know where the garlic comes from and secondly, I don’t do well with raw garlic so this is a great alternative to add that spiciness as well as the aromas and health properties of garlic.

~ RECIPE PROVIDED BY LUCY RANDLE. CHECK OUT HER SITE FOR MORE INSPIRING HEALTHY FOOD RECIPES.