Recipe from Radiance 4 Life
Mmm, babaganoush perfection. Is there anything more creamy, dreamy, and satisfying? Well maybe, but let's focus on this right now. ; )
This recipe was born after I co-taught a cooking class with Kathy Keyes of the Pagosa Baking Company. She taught me that the secret to fantastic baba is to squeeze out all of the water after the eggplant is baked. Serve this with “Sprouted Dipper Chips” (from Radiance 4 Life), pita wedges, crackers, raw veggies, or whole grain artisan bread.
▪ One medium eggplant
▪ ¼ cup plus 2 tablespoons fresh lemon juice
▪ ¼ cup each: tahini and extra-virgin olive oil
▪ 4 large cloves garlic, peeled
▪ 1 teaspoon sea salt
Optional garnishes: Chopped parsley, smoked paprika, kalamata olives, and extra-virgin olive oil
1. Preheat your oven to 400° F.
2. Cut the eggplant in half lengthwise. Place it cut side down on a lightly oiled cookie sheet and bake for 40 minutes, or until the eggplant is very tender. Set aside to cool.
3. Once cool, squeeze all of the moisture out of the eggplant by wringing it with your hands. This is pretty much a party at your sink, if you stop and think about it. You should end up with two cups of eggplant. Place the eggplant (skin and all) in a food processer and blend well.
4. Add the remaining ingredients (all but the garnishes) and blend until smooth. There will still be some seeds, so smooth is a relative term here! Just make sure no chunks of garlic, etc., remain. Serve cold or at room temperature, with or without the optional garnishes. This will keep, refrigerated in an airtight container, for up to a week.
Makes about 2½ cups dip (5 servings)/GF/SF/Blue (according to the health guidelines in my cookbooks)