Baba ganoush
Made some baba ganoush for snacks today, too. Yums.
(Recipe adapted from Robertson, Robin. Vegan Fire & Spice: 200 Sultry and Savory Global Recipes. Vegan Heritage Press, 2008, p. 98.)
Ingredients:
2 large eggplants
1 large clove garlic
6 tablespoons fresh lemon juice
1/4 cup tahini
3/4 teaspoon Himalayan salt
1 teaspoon cumin
1/2 teaspoon cayenne pepper
A couple handfuls of fresh cilantro
Method:
Roast eggplants in the oven until they look all wrinkled and slighted deflated. (I puncture the skin of the eggplants with a knife a few times, rub olive oil all over the outside of the eggplants, and then roast at 400F for about 45 mins.) Scoop flesh out of eggplant once cooled a bit and place into food processor. Put the rest of the ingredients in the food processor and process until smooth. YUM!
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