With the recent swamp of eggplants in my father's garden I've been trying to find kid-friendly recipes in an effort to use up this rarely seen vegetable in our household. The tribe weren't too impressed with my last attempts...until I decided to make baba ganoush. Miss 4 gave a loud “yuk!” when she saw me cut the eggplant ready for roasting but believe me it was a different story once I served it up in their sandwiches not too long after.
Ingredients
1 large eggplant
1 can chickpeas, drained
3 cloves garlic
¼ c lemon juice
3 tbsp tahini
dash sea salt
¼ c olive oil
2 tbsp fresh chopped parsley
Slice eggplant in half and roast in 400 degree oven for approximately 45 mins or until soft. Allow to cool slightly then scoop out inside of eggplant leaving skin behind. In a blender or food processor combine eggplant and remaining ingredients, except oil and parsley, until smooth. Mixture will be somewhat thick. Slowly incorporate olive oil until well mixed. Mix in chopped parsley by hand.
* I also added a little cumin for extra flavour – yum.
0 comments:
Post a Comment