Today's dish is a vegan dish with its roots from the middle east. And if you look at the picture up above, that's a dish called Baba Ghanouch. We used to make this stuff as a spread at a natural food shop few years back. It's fairly easy to make. Basically the ingredients we used were lots of large eggplants, garlic, cherry tomatoes, turmeric, nutmeg, kalamata olives, olive oil, and plain yogurt. What this really is is a spread. It's all mushed up together seasoned with various seasonings, salt and pepper, and refrigerated. Diners would spread this over dehydrated crackers, all grain bread, or whatever they can spread it on, or fill them up in tortillas, or pita bread.
INGREDIENTS (Basic Baba Ghanouch)
4 large organic eggplants, whole and not peeled.
8 oz. cherry tomatoes, whole
6 minced cloves garlic
1/2 cup chopped round sweet onions
1/4 cup chopped green onions
1 1/2 tsp. turmeric
1/2 tsp. nutmeg
1/2 cup olive oil
1/2 cup fresh lemon juice
2 tbsp. plain yogurt
1 tsp. honey
1/2 tsp. chopped parsley
Salt and pepper to taste
DIRECTIONS
1. Preheat oven to 400 deg F. Line a bakin sheet with foil, spray non stick over foil. Place eggplants and tomatoes on sheet. and Bake for about 20 minutes or until the eggplants are soft when you poke a fork through it.
2. In a large non reactive mixing bowl, place the baked eggplants, tomatoes, garlic, onions, green onions inside, and using a masher, gently mash all of the ingredients together. As you mash the eggplants, the flesh will come out, just pick the skin out and toss it away, the tomatoes will be softened and since they are small just leave their skins inside.
3. Add in the rest of the ingredients, and continue to mash it all together in concert. If it is too watery because of the other ingredients, don't worry, just cover it and refrigerate. When ready to use, just drain out excess liquids, then season with salt and pepper.
Boom! Code X, you done baby!
Until next time
Ron
© 2015
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